Being in a hurry and feeling hungry can be a recipe for disaster for me as far as food choices are concerned. I spied a recipe the other day and instantly was ready to go to a barbeque with it in hand. I couldn’t wait for that occasion to happen before trying it, and picked up the essential ingredients. I was glad to have them on hand during my hurry hungry moment and made a quick, single serving, variation of it for lunch.
I can’t wait to make this again using fresh basil. I mixed a little olive oil, apple cider vinegar, minced garlic, and some Himalayan sea salt for the dressing, because I didn’t see anything at the store I wanted to use.
I rounded out my Hurry Hungry lunch with a perfectly ripe, salad size avocado ( 3 for $1 yippee) sprinkled with Himalayan sea salt.
Salad adapted from Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette
This article was first published on May 8, 2014 and was recovered using AI and web.archive.org.
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