Yes, I realize that this is the second post today with avocados and that I may be going a little overboard with the avocado bonanaza in ‘casa Sirotti’ as of late. I have a confession to make . . . I even had it for breakfast, lunch AND dinner today! I know, avocados are good for you, right, but just as it goes with anything, too much of a good thing can turn sour real quick. . so watch for the pucker face :). So despite my own nutritional transgressions, this recipe is good and healthy – it’s raw, chalked full of nutrition and just plain ol’ pasta inducing carb coma good. The pasta sauce is a creamy blend of avocado, sun-dried tomates, pistachios, nutritional yeast (optional) and garlic.
So now for the salad on this double post, and little bit of pillow talk . . . I really wanted to use avocados in this, and it would have gone perfectly, but I refrained, so feel free to follow your own urges on this one. I do suggest those who are not on an avocado binge to use it liberally and abundantly! This is a simple summer salad with orange slices, sweet red onion, warm asparagus cooked in sesame oil, which is all tossed together with your favorite lettuce and dressed with a simple tahini sauce.
Pasta Sauce: Avocado & Pistachio with Fresh Tomatoes
1 small avocado
1/8 c. pistachios
3 sun-dried tomatoes
1 garlic clove
1 Tbs nutritional yeast (optional)
1/3 c. water (more/less depending on how thick you like it)
2 small tomatoes
Salt and pepper to taste
1. Get your water boiling and then throw the pasta in, following the instructions on the package.
2. In the meantime blend all the ingredients together except the fresh tomatoes.
3. Dice your tomatoes and one the pasta is cooked and strained add the sauce, tomatoes and pasta all together and mix well.
4. Top it off with fresh cracked pepper and pumpkin seeds (or whatever seeds you like best).
Summer Salad with Warm Sesame Infused Asparagus, Orange and Onion
Favorite salad mix
1/2 small sweet red onion
small bunch of asparagus
1 Tbs sesame oil
1. Chop the asparagus up and toss it in a hot pan with the sesame oil, cover and cook for about 5 minutes.
2. Chop all the oranges and onions and once the asparagus is done, toss all together.
Note: I have not perfected the amounts of the tahini sauce as sometimes it comes out better than others, but in general I use about 2 Tbs of tahini, the juice of 1/2 a lemon 1 1/2 tsp agave and salt to taste.