Is it me? Or are the avocados lately beyond delicious? I have been eating one a day for several weeks and it's a groove I'm happy about. Avocados are great with every meal; spread on toast for breakfast, sliced into a sandwich for lunch and added to a salad for dinner, just to name a few.
I made an egg salad yesterday with fresh dill and made a sandwich around it and it just didn't seem complete without avocado. Here's an example of toddler lunch meets infant lunch meets adult lunch. My toddler had egg salad. My infant had some baked sweet potato that I mashed and some avocado, also mashed. I put it all together for this awesomeness - sweet potato spread on one piece of whole grain bread with sprouts, egg salad and avocado. Check this out:
Avocado is on the menu for dinner tonight, too. The salad below is loaded with protein, fiber, good fats and vitamin E. It's going to be the main event for our dinner tonight with a side slaw of kale with carrot, apple and a gingery dressing that I found here. The sunflower seeds add a delightful crunch and serve as a great substitution for nuts. In fact, I've used sunflower seeds in the kale slaw in place of almonds and have been using sunflower seeds in one way or another almost every day lately.
Chickpea, Avocado and Farro Salad with Sunflower Seeds
1 can of chickpeas, drained
2 avocados, cut into chunks
1 1/2 cups cooked farro
2 tablespoons fresh chives, chopped
2 tablespoons fresh chopped mint
1/4 cup fresh chopped cilantro
Juice of one lemon (about 1/4 cup)
1 tablespoon olive oil
pinch of cayenne (optional)
1/4 cup of roasted shelled sunflower seeds (plus extra for garnish)
1/2 cup grape tomatoes, halved (optional)
salt and pepper to taste
In a large bowl, combine the chickpeas, avocado and farro. Add chives, mint and cilantro and toss. Add lemon juice, olive oil and cayenne and gently mix. Finally toss in the roasted sunflower seeds and salt and pepper to taste. Sprinkle the extra sunflower seeds on top for an added crunch. I've added sliced grape tomatoes for a pop of color but frankly, I think the recipe is delicious with or without them.