AVOCADO AND SNAP BEAN SALAD WITH SUNDRIED TOMATOES, BROWN RICE AND BALSAMIC VINEGAR

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The heat is on here, I had forgotten what it feels like, this overwhelming summer heat that sort of drains you and and make every transfer from place to place feel like a titanic effort. At least that’s how I feel like but then I am a Swede, used to the cold and the fickleness of Nordic summers. Italian summers really have shown me on a physiological level what my body wants me to eat. Summer here is really ruled by seasonal eating in the sense of what the body wants more than what you find on the market even though the produce coincides with the needs of the body. Or is it just a coincidence? Considering how intricately Nature has woven life, I wouldn’t be surprised if even this is an interrelated affair. Better stop, I feel that I need to weave a new brain for myself, the present one is completely entangled.

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AVOCADO AND SNAP BEAN SALAD WITH SUNDRIED TOMATOES, BROWN RICE AND BALSAMIC VINEGAR
2 servings

1 avocado
20-30 freshly cooked snap beans cut into pieces
2-3 sundried tomatoes
200 ml/0.85 cup (or more if you feel like it) of cooked brown rice, you can substitute it with normal rice if you want.
Balsamic vinegar
Salt
Olive oil, extra virgin

– Put the sundried tomatoes in tepid water to soak and then cut them into small pieces.
– Cut the avocado in pieces and mix it with the snap beans, tomatoes and the brown rice.
– Add salt and then the balsamic vinegar and the oil.
– Serve. If you want you can chill it before serving.

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