Earlier today, my mom sent me
this article from the New York Times. I scoffed and then rushed off to make a carrot and avocado salad for myself- the article reminded me how much I love this combination (which I first saw
here a while back). I made a few changes inspired by the ABC recipe, adding a dollop of Greek yogurt with a bit of cumin, coriander, cinnamon and lemon juice swirled in and sprinkling some toasted pumpkin seeds on top (essential crunch). While I was the only lady present, it was still a great power lunch.
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