Here’s a very short salad recipe from Bon Appétit; the secret ingredient here is avocado oil. Like olive oil, it comes in various price points, but you don’t need the expensive stuff. It was great in this dressing, and I’ve been using it in other salad dressings since then. It does have a distinctive taste and smell, again like olive oil, so it doesn’t go with everything. I’ve also used regular goat cheese, since I still haven’t found any lactose-free goat cheese here, but in small quantities, it’s easy for me to dose the Lactaid appropriately.
I served the salad alongside Morning Star Chick’n Tenders, which were actually quite good. They’re a vegetarian (not vegan) product made with wheat and soy, and they come very close to the texture of chicken. As a matter of fact, both the Engineer and our dog, Darwin, were fooled. Nutrition-wise, they come close to the last product I talked about: 11% of the recommended daily intake of fat, 24% of the sodium, and 190 calories per serving (which is two tenders). We liked them enough to buy them again last week.
1 ½ cups matchstick-size strips peeled jicama
¼ cup avocado oil
3 Tbsp fresh lime juice
1 5-oz package mixed greens
1 large avocado, peeled, pitted, sliced
1 5-oz package soft fresh goat cheese or Cotija cheese, crumbled
Toss first 4 ingredients in large bowl. Sprinkle with salt and pepper. Add avocado and goat cheese; toss gently. Divide salad among plates.