I am so fortunate to live and work in one of the most beautiful places in the world… Laguna Beach! Sometimes on a Friday afternoon, you just need to sneak out of the office a little early and find a zen moment. That’s just what I did today. For the food – no need to over think – the simplest and freshest is the best. Find time this weekend to sit back and be grateful for this beautiful Earth! Fresh…simple…significant! Peace… Britt
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1 ripe avocado
2 leaves Tuscan kale leaves
1 pint baby heirloom tomatoes
1 small shallot
2 slices whole grain bread
Crushed red pepper
Extra virgin olive oil
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Remove spines from kale &; chop into very fine ribbons.
Cut shallot in half and thinly slice.
Cut 6-8 tomatoes in half.
Put above ingredients together in a small bowl, add a drizzle of extra virgin olive oil, squeeze half a lemon, season with sea salt. Let flavors develop and set aside.
Place avocado into a bowl. Season with red pepper and sea salt. Squeeze other half of lemon with a fork so that all elements combine.
Toast bread . Place the avocado mixture onto the bread and place your kale and tomato salad atop the avocado.
*note: to transport to beach… toast bread and wrap in parchment paper. Put avocado mixture in reusable covered container. Put tomato & kale mixture in a seprate reusable covered container. Assemble at beach
Wood Charger…Pottery Barn
Decorative plate… Blue Ray Pottery
Black plate and bowl… Crate & Barrel