Guacamole, taken apart and laid over greens

Some days the gentlest thing you can do is eat something fresh that asks nothing of the stove. This dish takes the flavors of guacamole and opens them across a bowl of greens, so the avocado stays soft and bright. 15 minutes, no cooking, and you are fed.

Avocado is a source of monounsaturated fat and potassium, and those fats help your body absorb the fat-soluble vitamins in the greens beside it. Leafy greens are a source of magnesium and folate, both involved in the everyday enzyme work your body leans on.

A note before you toss it: this salad leans on raw onion and cilantro, so make it your own, using less onion or letting it soak in the dressing a few minutes to soften. Then look at the bowl before you eat, the green of the avocado against the darker greens, a little care in the arrangement. Take a breath, and eat it slowly.

Ingredients

• 6 cups mixed greens
• 2 small avocados, sliced or cubed
• 1/2 cup red onion, finely sliced (use less if raw onion is hard on you)
• 1/2 cup cilantro, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp lime juice (omit for low-histamine or interstitial cystitis; the salad still works without it)
• 1 tbsp nomato sauce (AIP tomato substitute)
• A dash of sea salt

Method

Lay the greens into two bowls. Arrange the avocado, red onion, and cilantro over the top.

In a small bowl, whisk the olive oil, lime juice, nomato sauce, and salt until it comes together into a dressing. Keep it separate until you are ready to eat.

Pour the dressing over each bowl and toss gently, just before serving, so the avocado holds its shape and the greens stay crisp.

*Adapted from a-clean-plate*