Avocado salad for eating light in warm weather.

this is common sense.  If you are indoors in air conditioning, your body is being fooled that it is cool weather and so unfortunately you may eat accordingly.  Anyway, thats a good argument for keeping the air conditioner set higher that normal and for going outdoors more often.  Here on the East Coast it went from winter -with an attitude-- straight into summer. It was 90 degrees yesterday and we are to have more of the same today.  All I can see is eating more fruits and vegetables and less heavy items like eggs, tuna, meat etc.  For protein I will eat more raw nuts and avocados. Full of both fat and protein, both are good for me.

So for Dinner tonight, .........always I make the recipe for 2 people, but just double if you are cooking for a family from 3-5 people.

Menu tonite......Avocado Salad, Potato Leek soup, steamed asparagus..

Avacado salad
3 avocados, ripe and chopped into large chunks.
2 very red tomatoes
6 green onions, chopped
a bed of lettuce of your choice. Again I like to chop it fine especially the hardier leaves such as kale, swiss chard, dandelion. Obviously these are super high in nutrients as well, so I rarely use regular salad greens.
chopped walnuts or almonds, raw.

Dressing is olive oil and apple cider vinegar, a dash of Himalayan salt (its pink!) and some fresh ground peppers.

Cold Leek and Potato soup (Vichysouisse)
 4 medium yellow organic potatos
bunch of organic leeks (2-3)
3 tbsp organic salted butter (I use raw butter)
2 quarts Water (filtered)
salt and pepper

I can't tell you how important the ingredients are to create a more tasty meal, and the nutrition using organic is unsurpassed.

Peel and quarter the taters. Set aside.  Slice thinly the leeks. Saute in the butter in a large porcelain lined or iron dutch oven. when they are soft add half of the water, and the potatoes.  Simmer til potatoes are tender.  The smaller you diced them the faster they cook. When the potatoes are tender, ladel the  contents into a blender and blend til velvety smooth. Add salt and pepper to taste.  Refrigerate a few hours til chilled.  Put in pot again and add more water if you like up to a quart more.  Serve and garnish with minced chives if you like.

For the asparagus, just steam in a little water, til firm but tender, drain water, and add butter to taste....... I always add fresh raw butter, for the Vitamin D content.

Voila, a healthy dinner for a warm spring evening. Enjoy!