Feeling suddenly hungry, I was surveying what I had to work with today. Tomatoes and an avocado on my kitchen countertop caught my eye. And I knew I had some left over store-bought rotisserie chicken in my fridge. Plus, I rounded up pumpkin seeds, cheese and watermelon. OK. I’m set.
I chopped up some of the chicken and put it in a big pasta bowl, which seemed like the perfect size to handle what I was doing. On a separate plate, I peeled the avocado and mashed it up after removing the seed. I then put it in the bowl with about a cup of the chopped chicken. I squeezed some fresh lime juice over the avocado, for flavor and to keep it from turning brown. Next came some salt (I like to grind out Himalayan Pink)and coarse pepper. I mixed it all together before adding 2 tablespoons of roasted pumpkin seeds.
I then removed the top of my tomato before I carefully scored it so that it would fall apart in sixths — or however big you want the tomato wedges to be.
In the meantime, my dogs — as usual — waited for any food to fall….
I didn’t use a drop of mayo. The mashed up avocado keeps the chicken together, adding flavor as well as valued nutrients Each avocado, with a caloric value close to the amount of mayo I would have used, offers approximately 12 grams of fiber, 3 grams protein, and generous doses of Vitamin B-6, potassium, folate, magnesium, Vitamin K, and more. Mayo is not nutrient-rich. An added thought: one avocado is probably cheaper than buying a jar of mayonnaise.
The total nutrition scoop for one big fat healthy tomato and watermelon slice: 330 calories, 8 grams fiber, 28 grams sugar (no refined sugars), 18 grams protein. The fat breakdown: 3.5 grams saturated, 3.5 grams poly unsaturated, and 9 grams mono unsaturated.