Ingredients:
... 4 cups shredded lettuce (dark green)
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package (low-sodium) taco seasoning mix (or chili
powder and garlic)
1 can black beans
3 medium diced tomatoes
2 cans sliced olives (bio calamtas)
8oz 2% cheddar cheese (or bio goat)
Directions:
Starting with the lettuce on the bottom of a bowl, add each layer on top of the next
ending with sprinkling the cheese on top. Alternate one celery stick with each whole
grain chip to cut your calories in half.
note: this is a great fast cold summer meal, made it last night, with a side salad of mixed
greens, orange peppers, pumpkin seeds, and sea weeds from the shore (available at the
Tuesday bio market in Amstelveen) and a side salad of cucumber bio yogurt and dill, and
another salad of shitake marinated mushrooms with olive oil, rosemary, garlic, and pink
salt. Lots of cold salads for the hot weather. Tonight, leftovers.
dip adapted from Angie Kay
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