I’m always looking for easy yummy recipes and this avocado and cucumber salad definitely fits into both of those categories. I whipped up this salad as a side dish for dinner and it was so good I made it again the next day for my lunch! Delicious, refreshing and perfect for summer! I didn’t really measure out the ingredients but one avocado and about half an english cucumber was enough for 4 people as a small side.
– English cucumber
– 1 Scallion
– Half a lime
– Mayonnaise (I buy mayo from Trader Joe’s to hopefully make it a little healthier ;))
– Hot sauce
1. Cut the avocado and cucumber into cubes and combine in bowl.
2. Slice the scallion into thin pieces and add to bowl.
3. In a separate bowl combine 2 spoons of mayo, as much hot sauce as you want (for me, just a splash) and the juice of half a lime and stir to combine.
4. Pour the dressing over the avocado mix and add in some chopped cilantro.
5. Stir and enjoy!
I was feeling pretty lazy the other day about cooking but I knew I didn’t want to eat out (refer to Challenge #1) so I came up with an easy, healthy solution for anyone feeling lazy: roasted veggies and sausage. Cut up some sausage, throw in whatever veggies you have in the fridge, dice ’em up and throw everything in the oven. Sit on the couch for the next hour and be lazy while your oven does all the hard work for you!
The ingredients I used ended up making about 4 servings.
6 small red potatoes
2 yellow squash
2 garlic cloves
1 package Chicken sausage (I used organic spicy chicken sausage but any sausage will do)
Salt (I used Himalayan pink salt)
Pepper and any other seasonings (I used italian seasoning)
Preheat oven to 375.
Cut up sausage, put on foil lined baking tray.
Cut up potatoes, zucchini, squash, onion and mince garlic.
Put all veggies in a bowl and coat with olive oil. Add salt, pepper and seasonings, toss.
Add veggie mix to baking tray, spread everything out.
Bake in oven for 30 minutes, take it out and mix it around.
Bake for another 30 minutes or until potatoes are soft.
Easy, healthy and great for leftovers!!
Boil water. Cook pasta for half the time recommended. Drain pasta. Boil pasta in red wine for the remainder of the recommended time. In saucepan cook garlic in oil. Add tomatoes and kale. Mix in pasta. Serve with feta cheese on top.