Avocado, Basil, and Tomato Lavash Wrap

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This isn’t so much a recipe as a “look at this yummy snack that I like to eat!”

Seriously, you could look at the title, glance at one photo, not read the rest of this posting and go ahead and make this yourself. In fact, I give you my full blessing to do so. You deserve to have some avocado and basil goodness in your belly: right now!

I mean, I did promise to post munchies on Monday, and what day is it?! Tuesday night…

Oops!

Would you forgive my tardiness if I made you a snack such as this?

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We like to make snacks every so often at work. Working in a grocery store bakery, we have constant access to day-old baguettes, bagels, and bread. Luckily, our friends in the produce department next door keep us supplied with too-soft or overripe fruits and vegetables, so our carb-lover’s paradise is slightly balanced out.

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This wrap was a product of a midday snack attack at work. I couldn’t get over the basil and avocado combo, and just had to recreate it at home when I got my hands on a pack of expired (but still fine!) lavash wraps!

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Avocado, Basil, and Tomato Lavash Wrap

1 lavash flatbread wrap
1/2 avocado
Handful of basil, torn
1 tomato, halved and sliced
Dash of salt

Spread the avocado over the entire lavash, and lay out the tomato and basil over the top. Sprinkle with salt, and wrap up the lavash starting at the longer end.

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Kale, Carrot, and Avocado Salad.

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This bowl is like a big, fat VIP party for the most nutritious and delicious members of the produce world. And guess what? I’ve got you a guest pass so that you can let these party animals vegetables mingle in your belly!

This is the third recipe from my week of Whole Foods meals, and again, I was introduced to a new food that I will surely be seeing more of in the future: wheat berries.

Cooked overnight in a crock pot, the wheat berries ended up with a chewy, satisfying texture and a slightly nutty taste. I would say that the closest comparison I could make would be to brown rice.

Tossed with raw kale, grated carrots, some thinly sliced red onions, creaaaaamy avocado, and a freshly-made strawberry balsamic dressing… this salad rocked. I most definitely ate it for breakfast the morning after. Weird, I know… but it was almost 10 when I got around to eating breakfast. Don’t judge!

Kale, Carrot, and Avocado Salad
with strawberry-balsamic dressing
courtesy of Whole Foods Market

  • 3 cups water
  • 1 cup wheat berries, rinsed and drained
  • 1 bunch kale, stemmed and finely chopped
  • 2 cups grated carrot
  • 1/2 avocado, diced (I threw the whole avocado in there! up to you)
  • 1/4 cup thinly sliced red onion
  • 2/3 cup sliced strawberries
  • 1/4 cup balsamic vinegar
  • 1/2 shallot, chopped
  • 2 tsp. fresh thyme leaves
  • 1 1/4 tsp. Dijon mustard
  • 1/4 tsp. ground black pepper
  1. In a crock-pot: combine the wheat berries and water, and cook for 8 hours on low overnight. If you don’t have a crock-pot or time: follow the directions that came with your wheat berries. But they still take a couple of hours to cook on the stovetop. Rinse and drain the liquid from your wheat berries, and cool in the refrigerator until ready to use.
  2. To make the dressing: blend the strawberries, vinegar, shallot, thyme, mustard, pepper, and 1/4 cup water in a blender until completely smooth.
  3. Combine the kale, carrots, avocado, onions, and cooled wheat berries in a large bowl. Toss with the dressing, and allow to sit for thirty minutes before serving to allow the kale to soften.

Note: I actually preferred the salad once it had been sitting overnight! I cannot promise that it will look as beautiful, so if you are planning to serve it to company I would only let the salad sit for thirty minutes with the dressing on it. However, the kale and the wheat berries are sturdy enough that the salad does not get soggy when sitting overnight, but the flavors seem to be enhanced with time.

Signing out… enjoy the ever-increasing summer sunshine!

PS- the salad was photographed before the dressing was poured onto it! Just so you know.