Hi, foodies in the Hive!

I hope you're doing great, feeling healthy and grateful 😁

So there I was talking to my oldest cat, Flecha (Horacia's mother), and all of a sudden she tells me I've got a lot of celery she's not going to eat. I thought I'd make dinner with it.

I have been working a lot and it has been difficult to keep track of what we have in the fridge. Today I decided to see which foods had been in the fridge the longest, so I could use them up and not waste food.

In addition to the celery, I had four small potatoes, some onion and cashews, three small avocados, and a green apple.

I thought these ingredients were perfect for salad: a hearty dinner. I would serve it with some crackers to add to the fun textures and to make us fully satisfied.

Flecha wasn't too sure I should put the Granny Smith on a salad with avocado, but...

She would definitely approve if I used apple cider vinegar because all good kitties know it's good for our stomachs and helps preserve the beautiful color of the apple and avocado.

Apple cider vinegar is good for killing bacteria, so I put a little in the water whrere the celery was soaking after I'd washed it. I left it there for 15 minutes approx.

Ingredients:

2 cups diced potatoes
3 cups chopped celery
2 cups chopped avocado + some for garnish
3/4 cups finely chopped red onion
1 cup chopped Granny Smith
1/2 cups cashew nuts (well roasted)
2 tablespoons crushed garlic
apple cider vinegar, salt, freshly cracked pepper, and olive oil to taste

You could use some crackers 😀

Let's Make Some Fun and Delicious Salad!

The first thing to do is wash the celery well since their stems are ribbed and dirt can stick there. I soak them in water and use a drop of bleach per every liter; I left them there for 15 minutes or so, then I rinse with water and vinegar to eliminate the bleach. This time I used apple cider vinegar: just a dash.

The second thing to do is to boil the potatoes. I peeled them and cut them in cubes of 2 cm approx.

I added 1/2 teaspoon of salt in the water to make some contrast as the avocadoes were ripe and sweet.

Then I chopped the celery and red onion. The former I cut in not so small pieces, to achieve more crunchiness and enjoy the fragrant juice that is released when biting into it.

The latter I chopped finely. This is just how I like it. My husband makes these huge chunks, but I'm in charge today.

The following step was peeling and cutting the avocadoes.

I had to mix them with the warm to hot potatoes so they would make a little dressing.

I added salt and mixed it a first time.

Then I peeled enough garlic cloves to fill two tablespoons.

I crushed it well with the help of my old mortar and pestle and added a good dash of olive oil.

This mixture went into the salad. I mixed it all a second time.

Now I could see that a little creamy dressing was starting to form; this happens because the avocado is creamed with the help of the warm potato, and then more dressing continues to form with the addition of oil, lemon juice, vinegar... I would've used a little passion fruit juice but I didn't have any at the moment.

I added the juice of a lemon. It was rather dry, so I used a little more vinegar than expected.

Now I could mix all the vegetables I had chopped.

I cut the apples last so they wouldn't turn brown. When I add the to the salad immediately, the vinegar and lemon juice there stops oxidation so they keep their fresh color.

I added an little extra vinegar just in case.

I was almost done.

By this time I had completely forgotten about the cashews I had put into the oven to roast them a little more and make them more crunchy and easier to chew.

I was so focused on getting the avocado right because there was so much in the salad that I forgot I had to add the cashews 😂