The Leftover Salad

Everyone's got clumsy leftovers - not bad enough to throw out, and not tempting enough to eat them on their own. So, what do you do? Lazy that I am, I toss them all up in a salad. I had a quarter of an avocado and pepper each, and some mushroom rice from the previous night. My rice was slap-bang cold and I didn't have the time to thaw or heat it before as I was already late for work!

The Leftover Salad

Ingredients:

• 1 cup of fried mushroom rice (boiled would work great too!)
• 1/4 of an avocado
• 1 cup lettuce
• 1 cup green and red peppers
• Handful of red cabbage
• Handful of watermelon and sesame seeds (to garnish)
• Dash of olive oil
• Dash of dark soy sauce

To make:
Chop up the peppers and avocado into cute little squares, the cabbage into long slivers.

Add the rice. Mix well.

Add the olive oil and soy sauce.

Garnish with watermelon and sesame seeds.

Avocado and Peppers Salad

This is a very simple salad to make and I can't wait to dig into this at lunch time.

Avocado and Peppers Salad

Ingredients:

• 1/2 avocado
• 1 red pepper
• 1 green pepper
• 3 baby corncobs
• 3-5 gherkins
• 5-10 green olives
• 1-2 jalepeno peppers
• Handful of baby lettuce
• Dash of olive oil
• Rosemary powder, per taste

To make:

• Chop up the peppers, corn and the avocado into bite size chunks.
• Chop the gherkins and the jalepeno peppers into tiny chunks.
• Toss everything together in a bowl.
• Add the olive oil infused with rosemary as dressing.
  
  
  



Avocado and Peppers Salad

The Pink Salad

Named so because the beetroot will taint everything else a lovely rosy red color! There's also avocados and chick peas.

Ingredients:

• 1 carrot
• 1/2 -1/4 of a green zuccini
• 1/2 green pepper
• 1 beetroot
• 1/4 avocado
• 1/2 cup of chick pea
• 3-4 gherkins
• 1 jalepeno pepper

For the dressing:

• Juice of one lime
• Dry rosemary
• Handful of coriander
• Dash of olive oil

To make:

• Pre-soak the chickpeas overnight - at least for 8-10 hours. That way they are tender enough to eat raw. Else, boil them for some time.
• Peel the beetroot skin. Wash all the ingredients and chop up.
• Toss them all up together in a bowl.
• Add the dressing on top.