Michael's Strategy for Green Avocados

June 25, 2013

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty -- even if they're eaten while our eyes are on the screen. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today, Michael shares his Avocado Stratagem -- and a desk lunch that's far from sad. (P.S. -- look at that to do list!)

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Michael says:
One morning there was some quinoa and chopped snap peas in the fridge that my wife had made the day before. I added arugula, feta, and strawberries at her suggestion, and threw in half an avocado because, you know, we had an avocado. I scored the avocado half in the peel, wrapped in in plastic wrap, and put it in the tupperware with the salad, to be scooped out later at work with minimal oxidation. (I refer to this as my Avocado Stratagem.) At lunchtime, I dressed it all in olive oil, red wine vinegar, salt, and pepper -- and put it all in a giant bowl, because eating out of a giant bowl is really fun.

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1 Comment

JM June 25, 2013
That salad sounds awesome. Also, this salad sounds like the perfect candidate for a mason jar salad because the snap peas would create a great buffer between the dressing and greens (I've made a similar salad before: http://www.myfoodandotherstuff.com/2013/04/mason-jar-salads.html). As for the avocados, they last pretty well without too much oxidization in a mason jar too.