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IMG_0858Because I am leaving Milan in two days I had to finish all the food I have left in the fridge. My lunch today was the result. I made avocado corn salad, extremely easy but some people asked for the recipe so here it is. I didn’t really measured it when I made it so this are mostly guesses afterwards but I think I am pretty close.

Ingredients:

  • 1 ripe advocado
  • 80 gram sweet corn
  • About 2 tablespoons chickpeas
  • About 2 tablespoons borlotti beans (or kidney beans will do also)
  • 1 tablespoon flaxseeds
  • ½ tablespoon lemonjuice
  • About 1 ½ tablespoon balsamic vinegar
  • Some mixed types of lettuce
  • Some  pepper  and a pinch of salt

Just mix everything, put it on a plate and enjoy!

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