Recipe of the Moment: Tomato and Avocado Salad

Picnicking for dinner!

This recipe developed because I had too many avocados and tomatoes and I wanted to make something up with them. 

The boyfriend and I were doing a picnic-for-dinner type of meal and I wanted something a little heartier. Plus, I wanted to use up my tomatoes and avocados.

I know this doesn't look like much, but it's delicious as a stand-alone side, though I'm sure you could use it on a sandwich or in a salad or something.

Ingredients

2 avocados, in chunks

4-5 tomatoes, in chunks

2 tsp paprika

1 clove of garlic

1 tsp dried thyme

1 tsp dried basil

1 tbsp olive oil

1 tbsp Dijon mustard

1 tsp balsamic vinegar

salt 

pepper

Preparation

Cut up the tomatoes and avocados. Combine in a large bowl.

In a smaller container, combine the spices, oil, vinegar, and mustard and stir to make a dressing.

Pour the dressing on top of the food mixture and combine well. Salt and pepper to taste.

Enjoy!

Recipe of the Moment: Tri-Layer Omelet

I'm not a big egg person. Whenever I go to restaurants, they're the last things I'll order, and usually one of my last choices at home as well. I find that if I put something interesting and delicious in them, I don't mind them as much. Which is how I found myself making the 3 layer omelet one night. I found this recipe in The French Women Don't Get Fat Cookbook, and one of the best things is how easily it can be modified for whatever ingredients you currently have on hand.