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.
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).
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.
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.”
MANGO AVOCADO SALAD
- Whatever is about to go bad in your fridge
- Parsley for garnish (optional, but classy)
1) Carefully assess the food in your refrigerator
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)
3) Everything that seems to be doing okay: peel/chop/sprinkle as appropriate
4) Put on whatever dressing you have around (or olive oil in a pinch) and enjoy