Avocado salad

I was craving for days for a guacamole but then I decided to make kind of a salad instead … but it turned out so delicious, I didn’t regret my choice …

I had the salad with oven whole wheat pita.

Ingredients ( 2 servings )

  • 2 avocados
  • 1 large tomato
  • 2 tbsp extra virgin olive oil
  • 1 lemon
  • salt and paper to taste
  • green onion or garlic ( this time I haven’t use any of those because I took I serving at work for lunch so … I decided to skip them this time )
  • fresh parsley or coriander

Cut the avocado in half, remove the stone, dice the avocado and place it in the salad bowl. Peel the tomato, save only the pulp and cut it in small pieces. Add the tomato pieces to the avocado. Sprinkle with lemon juice, olive oil, salt and ground pepper. Mix all together, garnish with fresh parsley and serve it right away .

Pineapple chicken with broccoli and beansprouts

Last week when I went out for grocery shopping I couldn’t resist not to buy bean sprouts and pineapple … I was craving for some sweet and sour dish for some time …so I decided now  it’s the perfect time to do it !!!

It was so delicious that I did it twice this week: Friday and Sunday !!!

Ingredients (4-6 servings)

  • 1 lb boneless-skinless chicken breast cut in bite size
  • 2-4 fresh pineapple rings cut in small pieces
  • 2 heads broccoli broke in florets
  • 1 bag bean sprouts
  • 2 carrots, peeled and cut in small rings
  • 1 red bell pepper, cut in stripes
  • 1.5 cm fresh ginger root minced
  • 4 tbsp canola oil
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce ( or more if needed )
  • 100 ml white wine ( Pinot Blanc I had home )
  • salt and black pepper
  • 1 small dry chilli (optional)

In a large skillet heat 3 tbsp canola oil and add the chicken pieces. Cook them until gold brown on both sides, about 5-7 minutes.

 

Bon Appetite !