Yet another recipe for my “this is not a food blog” blog! But it comes from a great food blog: Simple Bites. She’s got a TON of great recipes on there, so if you are looking for something to make, check Aimee’s site out. This is one my favorites that I have made over and over.
Since we are heading into Easter, that may mean a whole bunch of brightly colored hard-boiled eggs for you. Here is one of the things you need to do with them:
This Avocado Salad rarely looks like a salad when I make it. I think my box grater for the eggs is too fine. It ends up more like bacony, egg-filled guacamole. It is still awesome.
But let me make a few points:
- You do not have to do this recipe as a lettuce wrap. Aimee (the owner of the recipe) also makes it with endive. You don’t have to do that either. It’s tasty if you do, but this “salad’ is so good you’ll just want to scoop it up with a spoon and shove it in your face. It is also good on rice crackers. (If you eat crackers, that is.)
- If you use more bacon that it calls for, or if you cook up more bacon than you strictly need for this recipe and keep it for yourself, I won’t tell. (I always use at least 4 pieces of bacon.)
- I skip the celery. There is nothing wrong with celery, I just like the salad being more creamy.
- I also skip the fresh parsley. But you shouldn’t because parsley is so super good for you and full of Vitamin K and has other good benefits. (I add fresh parsley in the summer when I have in the garden, otherwise, I tend to skip it.)
- It is paleo
- It is dairy free
- It is delicious
This is one of those recipes I tend to make whenever I have avocados in the house. It doesn’t travel great because avocados like to brown a bit, but the lemon juice does help with that, and I cover it super tightly with plastic wrap pressed down on it so air has a hard time getting to it. That preserves it enough I can take it to work for lunch if it lasts that long.