Wednesday, September 8, 2010

Tomato season lunch

1 good-sized heirloom tomato, cubed
1 avocado, cubed
1/2 cucumber, peeled and cubed
1/4 red pepper, squared
couple T chopped fresh mint and cilantro
drizzle of garbanzo olive oil (reserved from this)
1 capful lemon juice
salt and pepper

Place veggies and herbs in a tupperware, drizzle with oil and lemon, and sprinkle with salt and pepper. Gently invert a few times to mix. Stop by La Farine on the way to work and pick up a petit pain and whatever sweet thing that catches your eye. Eat salad and bread for lunch, eat sweet thing whenever you want it.

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