I think this dinner was inspired by my receiving the brand new, hot off the presses, I had it on pre-order, Candle 79 cookbook. That and my parents had given me two avocados from their tree, and they were perfectly ripe!
This was basically a deconstructed avocado salad. I made a side salad out of lettuce, yellow bell pepper and avocado, lightly dressed with balsamic vinaigrette, and served it with brown rice and marinated tofu. It’s amazing how delcious brown rice can be next to a flavorful protein when only prepared in water & a pinch of sea salt. This seemingly light dish was super filling and did not dissapoint. The tofu marinade was lemon juice, balsamic, braggs, olive oil, rosemary & pepper. I prepared it just slightly differently from the directions, leaving it in bigger pieces and flipping halfway for maximum flavor. We ate this while watching, It’s the Great Pumpkin, Charlie Brown. : )
(Sorry for all the over exposed pictures!) And here are the kittens wishing every a Happy Halloween last night. ; )