I’ve been looking for some creative lunch ideas to spice up my lunch. I do a lot of leftovers typically, but with a husband who can eat an entire box of cereal in one sitting as a “snack,” leftovers are not always a guarantee. After doing some Pinteresting, here are some creative recipes I’m looking forward to trying. Of course afterward I realized they all have avocado — something I obviously love! Not only do they taste delicious, but they have the “good fat” which is not only healthy but keeps you full at lunch without making you sluggish and weighed down with carbs. So stock up on avocados and try some of these recipes with me!
Tuna or Chicken Stuffed Avocados
Avocado & Cucumber Caprese Salad (have also seen varieties of this recipe with corn)
Spinach, Avocado & Goat Cheese Grilled Cheese
Avocado Egg Salad
Avocado Yogurt Dip (to eat with fresh veggies) or Kale Dip
Of course we’ll still have our standard chicken or tuna sandwiches or leftover chili in the mix, but I’m looking forward to adding some of these into the lunch rotation!
2-3 ripe avocados
1 plum tomato, diced
1 small white onion, finely chopped
1 small jalepeno pepper
fresh cilantro to taste
Course salt to taste
juice from 1 lime
Half avocados, remove pit, and scoop out flesh into bowl. Add remaining ingredients and mix well, stirring until avocados are desired size. Enjoy with chips!
This recipe came from my dad. Brian usually eats the entire bowl in one sitting. Awesome appetizer, or great with any Mexican dish.
3/4 C olive oil
1/2 C cider vinegar (I actually use 3/4 cup, I like more of a tang)
1/2 C sugar (I actually use 3/4 cup of this too, again, more of a tang)
1/2 t. salt (can add more if it needs it when you’re done)
1/4 t. pepper
Boil to dissolve sugar, salt, and pepper, then cool
1 chopped green onion
1 chopped green pepper
3-4 chopped stalks of celery
1 small jar pimento, drained (find near the olives – can omit, it’s only in there for the color)
1 small jar or fresh chopped jalenpeno peppers
1/2 t. salt
1/4 t. pepper
1 can Pinto beans, rinsed and drained
1 can Shoepeg corn, rinsed and drained
1 can black eyed peas, rinsed and drained
Combine all ingredients with dressing in large bowl, refrigerate minimum 4 hours.
Drain ingredients before serving, or serve with slotted spoon. Serve with Tostidos scoops.
Keeps well in refrigerator for several days.
Leftover can be used with scrambled eggs or chicken.
Our friend Brooke made this recipe for us at a potluck and we could not stop eating it or talking about it. It was so good!
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 can black beans, drained
1 cup frozen corn kernels
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup barbecue sauce
Salt and freshly ground black pepper
Add turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.
This salsa recipe came from a dish on RachelRay.com. I’ve never made the original recipe, but the salsa has become a huge hit. Tastes great warm or cold.