Sunday, January 13, 2013

Weekend Retreat

My husband was out of town this weekend, and as much as I missed him, I had a really peaceful, spacious few days. It was unusually warm in Asheville, so I went hiking each day with Mela, and even took her for a bath at the Soapy Dog. One of the other things I enjoyed doing was some cooking just for me--whatever I felt like in the moment. I made this Brussel Sprout, Asparagus and Avocado salad for lunch, and it was so good. Here's what I did:

I sauteed sliced Brussel Sprouts and Asparagus cut in thirds. I used one clove of garlic and 2 tbs of veggie broth. Saute for 3- 5 minutes or until slightly tender but not too soft.
Let cool for 10 minutes or more. Then I added:

Sliced hearts of palm
Thinly sliced onion (optional, but I think it added a great flavor and kick)
Chopped Avocado
Salt and Pepper to taste
Cilantro as garnish

I finished it with some cashew dressing that I had left over from yesterday, but it would also be great with lemon or vinegar and oil.  I also sauteed shitake mushrooms and had on the side. It was very easy and really satisfying.

1 comment:

  1. Mela looks so happy to be clean, and that salad sounds fantastic!