If you hang around the Whole30 community for a while, you are bound to hear the phrase “put an egg on it.” This refers to the idea that any leftover can be made in to a breakfast if you put an egg on top. In my Whole30 I adapted the saying to be “put it on a salad, referring to the idea that any leftover can be made into a meal if you put it on top of a salad.
I learned many things about myself during my Whole30. One of the most surprising things I learned about myself is I actually like salads. I just don’t like salads with big chunks of lettuce or boring salads. To keep the salads from getting boring, I have experimented with a lot of different types of salad, dressings and toppings. My favorite salad so far has been a simple taco salad with homemade salsa and guacamole. Don’t punk out and buy compliant salsa and guacamole. The meat takes longer to cook than it does to make the salsa and guacamole combined.
Fire Roasted Salsa
1 small onion, peeled and quartered
1 jalapeno, halved, and membranes removed
1 clove garlic, peeled
1 14.5 oz can fire roasted diced tomatoes
1 TBS lime juice
1/4 tsp cumin
1/8 tsp salt
1/8 tsp pepper
1/4 cup cilantro leaves
In a blender, add the onion, jalapeno and garlic. Process until finely chopped. Add the tomatoes, lime juice, cumin,salt, pepper and cilantro. Process until throughly combined. Taste and adjust seasoning to taste.
3 ripe avocados
1 firm tomato. chopped
1/2 onion, chopped
1/2 cup chopped cilantro
2 TBS lemon or lime juice
salt and pepper, to taste
Halve the avocados and remove the pits. In a medium sized bowl, scoop out the avocados and mash with a fork until smooth . Add the tomato, onion, lime juice and cilantro. Mix well. Store in an airtight container in the refrigerator.