M and I were getting ready to prepare dinner a couple nights ago and while he was preparing the main dish, I was in charge of the side…life of the sous chef…
So here we go with the most delicious, light, refreshing salad:
I started out to two handfuls of baby spinach, several baby carrots and about 10 cherry tomatoes, cut in half.
Then, I added one cubed avocado,
the juice of half a lemon,
1 Tbs of olive oil,
1 Tbs of parmesan cheese
and a sprinkle of basil.
We loved it so much, we made more for lunch the next day!