Avocado with Tomato, Basil and Carrots

Every now and then we lose the motivation, stray away from the “good” track and cave into a bite or two more of molten chocolate cake with ice cream or feel awfully too comfortable laying on the couch catching up on the entire season of Girls. It was one thing not having time while in Portugal, savoring great food alongside the company of my family, but now that I’ve been in Arizona for nearly two weeks there’s no excuse. “Stop saying you’ll get focused and get back on track tomorrow. You have to do it today, start now…or else!” If my body could speak, these would be the words it kept repeating as I laid awake unable to sleep. So we’re human, we slip but we get right back up again. I don’t know what determination wind slipped through my window during the night, but it lit a fire within me this morning. I always feel refreshed when I start my day off with a green smoothie and a quick yoga style stretch. As my stomach rumbled, I knew it was needing something more than another juice. With avocados just calling my name to be used, I decided to make a quick salad. I like avocados with just about anything, so I grabbed a blend of colorful vegetables that caught my eye.

Yes, I know my avocado is somewhat bruised, but so what. There is no wasting food around here, just being resourceful with what I’ve got to make a refreshing lunch.

When you eat good food, you feel good! A week of high-impact workouts ahead of me and a fridge full of fresh food, I’m feeling optimistic yet again!

Avocado with Tomato, Basil and Carrots

Ingredients {Serves 1}

1 teaspoon – Extra Virgin Olive Oil

Juice of 1/2 Lemon

Dash – Cayenne Pepper

Coarse Salt and Fresh Ground Black Pepper

1 – Avocado {ripe, cored and chopped}

1/2 cup – Carrots {thinly sliced}

6 to 7 – Cherry Tomatoes Handful – Fresh Basil {finely chopped}


In a bowl, whisk together the oil, lemon juice, cayenne pepper, salt and pepper. Add the avocado, tomatoes, carrots and basil. Gently stir until the ingredients come together. 

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