Uncategorized Avocado & Three Bean Salad

| Friday, 25 July 2014 10:00


Coming from a European family I know how hard it can be to eat healthy. Between the carb-infused pastas and the breaded deep-fried chicken cutlets, it’s hard to picture life without all the fatty goodness. It’s even more difficult for hard-core Italians to understand why anyone would even want to.

I once tried to cut red meat from my diet; the resulting distress from my family was astonishing. Not only did they try to sneak beef into all of my food, and switch out my toothpaste for duck pâté, but they also believed that my newfound regiment was due to mental instability and staged an intervention. You really gotta love Italian mothers.

Aside from the nutty family antics,  I discovered that healthy eating doesn’t have to be boring. Call me weird, but I love pitting an avocado… the dangerous way. The method calls for slicing the avocado in half, making your way around the pit, and twisting the two halves apart. Removing the pit requires you to strike the seed with a knife. Once the knife is lodged in the pit, you twist the seed out. If you’re too scared to use this method you can always use a spoon to pop the seed out like a big wuss. Me? I like living on the edge.

2 cups chickpeas
1 cup red kidney beans
1 cup lima beans
1 avocado
2 stalks of celery, chopped
1 small carrot, chopped
1/2 red onion, chopped
1 handful parsley, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
Juice from 1 lemon
1 teaspoon sugar
Pinch of salt
Freshly cracked black pepper, to taste
1 1/2 cup cherry tomatoes

Combine chickpeas, red kidney and lima beans, cherry tomatoes, red onion, celery, carrots and chopped avocado in a large bowl. Whisk together the olive oil, lemon juice, and vinegar in a small glass bowl. Add the chopped parsley, sugar, salt, and black pepper; and mix all together. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least two hours and stir again before serving. Also, you can add more to the salad if you wish, have some fun!

In all seriousness, I only cut myself once while pitting an avocado this way. It was painful, yes, but practice makes perfect – and we have nine other fingers anyway.

Yield: 4 servings

By: Angelique Picanco

Feature photo from Annie’s Eats.

Give Us Some Lurve