Friday, February 22, 2013

Green on Green on Green


Brine-poached chicken on spinach and celery, with avocado dressing.  An easy conversion to vegan by substituting, for instance, tofu braised in sweet chili sauce for the chicken.  The avocado dressing is amazingly tasty and versatile: just an avocado, a handful of basil leaves, one garlic clove, ¼ cup of olive oil, juice of one lime, salt and pepper -- pureed in a blender or food processor.  It comes out thick enough to spread on crackers (make mine Rye Krisp) or a bagel, so you have to whisk in a little water to get it to drizzle on the salad.

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