The inspiration for this salad comes from way back when my toddler was first introduced to solid food. I used the book Super Baby Food book by Ruth Yaron for some recipes (her book has a vegetarian slant, but also has some great recipes and tips on when the digestive tract is ready for what food). As a result of mixing some seemingly odd combinations for my daughter, we happened on one of the most delicious combinations ever: banana and avocado. I used to mash equal portions of these together for her and loved to finish any leftovers (she didn’t often leave me any). This salad is the grown-up version of this baby food, enhanced by the tang of the lime “vinaigrette” and the crunchy texture of the banana chips (I generally use sweetened since we’re not adding that much, but unsweetened banana chips or freeze dried banana slices would be good options if you’re being super careful with your sugar intake).
- Juice of one lime (approximately 2 Tbsp)
- 2 Tbsp extra virgin olive oil
- 1/8 tsp fresh cracked pepper, to taste
1. Mix well and poor onto salad immediately (or mix again right before use).
Ingredients-Salad (per person):
- 2 cups of salad greens
- ½ cup ripe avocado, sliced into bite-size chunks
- ¼ cup banana chips
- 1 Tbsp lime “vinaigrette”
1. Place avocado and banana chips on top of the salad greens. Drizzle with dressing and enjoy!