The Perils of Perishables

We’ve all been there. Getting groceries at the beginning of the week with the best of intentions, then nearing the end of the week and realizing some of our freshest choices are just about to turn the corner.

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If you are like me, these fresh foods are usually from vastly different meal plans gone awry: squash for that healthy spaghetti recipe where noodles are actually veggies, lettuce for the side salad that accompanies the homemade chili, a mango because hey! a mango, avocados for that guacamole that Alton Brown is all about (and you are all about Alton Brown).

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For whatever reason, these foods have not made it on your menu yet. The good/great/awesome news is that you can throw anything together in a bowl and call it a salad. This helps take care of all those forlorn foods you’ve neglected throughout the week in one fell swoop AND makes you feel like you had a plan all along.

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The title of this recipe comes from selecting the foods in the salad you are most excited about, and putting those words in front of the word “salad.”

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MANGO AVOCADO SALAD

Ingredients:
  • Whatever is about to go bad in your fridge
  • Parsley for garnish (optional, but classy)
Directions:

1) Carefully assess the food in your refrigerator

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2) Anything too soft or weird smelling or for sure bad, toss out (DO NOT shrug and put it *back* in the fridge – this is a rookie mistake)

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3) Everything that seems to be doing okay: peel/chop/sprinkle as appropriate

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4) Put on whatever dressing you have around (or olive oil in a pinch) and enjoy

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8 thoughts on “The Perils of Perishables

  1. I bet this tastes great!! How appropriate that your garnish is looking a little less than perky too. Maybe you could brand it “wilted parsley”, since they get by with calling entire salads that.

    • You know, it wasn’t bad! The mango made the lettuce a little soggy, though. I don’t know if I could successfully brand a “Soggy Lettuce Wilted Parsley Salad,” but here’s trying :)

  2. I like your first step: carefully assess what’s in the fridge. I feel like I have to do this by tuesday of every week after shopping on saturday. Food in NY has a slightly smaller shelf life :-)

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