I know since you saw my last post about these charming little nut crunchies, that you wanted a little flair. Some color. A firework to help you understand why I would devote a whole post to some chopped up nuts.
Nut crunchies on pickled beets and avocado.
Well, here it is. Pickled beet, avocado and something-that-reminds-me-of-bacon salad. It works for winter because California avocados are actually in season around this time of year, and it's a good time to finish up any canned food on hand, before the fields and markets become populated again with fresh local produce. Also, nuts are amazing, if you hadn't heard.
Here's the recipe, but the first step is to curry enough favors from your friends until someone eventually gives you homemade pickled beets. This is when you've finally made it in this world. (Thanks for the beets, Eric!)
Pickled Beet, Avocado and Nut Crunchy Salad
3/4 cup chopped pickled beets, gifted by a friend
1 ripe avocado
2 tablespoons nut crunchies (see recipe here)
Combine the ingredients. Do your best to share if anyone else is around.
Here's the recipe, but the first step is to curry enough favors from your friends until someone eventually gives you homemade pickled beets. This is when you've finally made it in this world. (Thanks for the beets, Eric!)
Pickled Beet, Avocado and Nut Crunchy Salad
3/4 cup chopped pickled beets, gifted by a friend
1 ripe avocado
2 tablespoons nut crunchies (see recipe here)
Combine the ingredients. Do your best to share if anyone else is around.
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