Getting creative with almost expired produce

I love a well stocked fridge. It makes me happy to come home with a load of groceries and fresh produce and fill the fridge up. No need to scrounge around opening and shutting the pantry and the fridge to see what’s left in the house to make something that resembles a meal. Oh, the possibilities of meals for the week on grocery shopping day! But one of the things I DISLIKE about a well stocked fridge is the limited shelf life of fresh food and produce. Yep, I’m guilty of food waste… When it comes to produce, I try to only buy what I think I’ll use for the week but sometimes meal plans go awry when a friend wants to catch up over happy hour or I decide I absolutely don’t want to cook (mostly because I don’t want to clean up after) and order a pizza instead. It drives me crazy to have that cucumber in the fridge for days and weeks and I can’t come up with a good way to use it in a meal. It drives me even crazier when the said cucumber finally succumbs to the passing of time and starts revealing mold spots and I have to toss it.

So the other day, I had a couple of avocados, lemons, and a tomato as well as a rapidly deteriorating container of greens in the fridge, all of which I knew I had to use within days or they were all set to become food waste (eeeeek…).

Unfortunately, one of the two avocados had already crossed over to the dark side… Yuck.

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But thankfully, the rest were still usable.

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I’ve been wanting to eat “healthier” lately and this was the perfect challenge. This is what I came up with:

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It seems a bit silly to post a “recipe” for this since it’s so simple but here it is:

Avocado Tomato Salad with Crabmeat
Serves 2

Ingredients:
1 avocado
1 tomato
1 lemon
1/2 cup crabmeat (Imitation or real, whatever you have)
Red pepper flakes
Olive oil
Salad greens

Directions:
Dice the avocado and tomato and chop the crabmeat into bite sized pieces. In a bowl, mix the chopped ingredients with lemon juice and red pepper flakes and season with salt and pepper. For the salad dressing, mix olive oil, lemon juice, salt and pepper with a whisk. Lightly dress the salad greens with the salad dressing and top it with the avocado tomato mixture.

It was yummy enough to just plop into an avocado peel and devour with a spoon. It’s also great as a “salsa” on top of a fried egg. Drizzle a bit of Sriracha and you’ve got yourself a winner :)

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