I was sick last week and then my boyfriend came for a visit, so my fridge is all out whack right now. Tonight's dinner mission: use up as much of the food as possible before it goes bad. There was half a pan of cornbread and my boyfriend bought me THREE avocados that were too hard to use until today, so this is what I came up with. Since I made this up by the fly of my pants, substitute away.Cornbread salad with avocado-lime dressing
cornbread pieces, about two cups
tomato, chopped
1/2 red bell pepper, chopped
2 scallions, green and white parts, chopped
an avocado, chopped
juice from a lime
jalapeno, chopped
2 tablespoons chopped cilantro
salt
water
Mix together cornbread, tomatoes, bell pepper, scallions, and half the avocado. In a food processor, mix together the rest of the avocado, the lime juice, jalapeno, and cilantro. Thin the mixture with water until it's to your preference. I probably used two teaspoons water. Salt to taste. Dress the cornbread salad with the avocado-lime dressing.
tomato, chopped
1/2 red bell pepper, chopped
2 scallions, green and white parts, chopped
an avocado, chopped
juice from a lime
jalapeno, chopped
2 tablespoons chopped cilantro
salt
water
Mix together cornbread, tomatoes, bell pepper, scallions, and half the avocado. In a food processor, mix together the rest of the avocado, the lime juice, jalapeno, and cilantro. Thin the mixture with water until it's to your preference. I probably used two teaspoons water. Salt to taste. Dress the cornbread salad with the avocado-lime dressing.
2 comments:
Wow, that sounds really tasty! I've found that I often enjoy a starchy food, like cornbread or baked potatoes or rice, heated up and then topped with a salad. This sounds like a good candidate for that.
For some reason I always forget about salads. But they really are great for using up leftovers.
Post a Comment