Raw salad for lunch
Prep Time3 min
Total Time3 min
Shelf LifeEat immediately
Rating4.8/5 (from 4 ratings)4.75
- 1. Chop your carrot and tomato into nice, small bite-sized pieces and place in a large bowl.
- 2. Cut the avocado in half. Get rid of the avocado pit. (Make sure the avocado pit doesn't fly across the lunchroom!) Then cut your avocado halves in half again. Then you can kinda spread the avocado peel out and dump the avocado "meat" into your bowl using your fingers. Then, chop the avocado "meat" into little chunks.
- 3. Softly stir up all three ingredients a bit. See how the avocado (and tomato seeds/juice) kind of spread over everything and create a "dressing" in a way?
- 4. Sprinkle with a bit of salt and pepper and eat immediately. This salad seriously doesn't need anything other than those ingredients--not even any dressing! It's really tasty on its own like this.
The Rawtarian's ThoughtsBy The Rawtarian
Since I am renowned for my simple, satisfying recipes I feel negligent for not having shared this with you earlier. But better late than never, right?
This is my go-to meal to take with me to work for lunch when I am in a rush. I know it sounds like it's very boring and not really a "recipe," but this meal is a big part of my life so I feel like it's my duty to share it with you!
Warning: Do not make this raw salad in advance! It'll get all smooshy and yucky if you do that. Instead, just grab a large carrot, a nice tomato and a fresh, perfectly ripe avocado and take them with you to work. Then, in your lunchroom or work kitchen just grab a knife and prepare while you're there. It's super fast to make and surprisingly tasty! Seriously.
Obviously, this is a perfectly fine meal to eat at home too, but I never really eat it at home because when I'm at home I'll make something a bit more exciting, like one of these recipes. :)
I know this sounds boring but trust me. It's a very nice flavor combo -- as long as your avocado is perfect and not overripe or under-ripe.
And there you have it, my secret raw lunch idea that I actually eat all the time, like, at least twice a week! (PS: I usually eat two oranges for dessert after lunch.)
- This recipe is very low in Calories, Carbohydrates, Sodium, Saturated Fat, Monounsaturated Fat, and Polyunsaturated Fat.
- This recipe is low in Fat.
- This recipe is a good source of Dietary Fiber, Vitamin C, and Vitamin B6.
- This recipe is a noteworthy source of Protein, and Riboflavin.
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