Avocado, Tomato, Arugula Salad with Roasted Garlic Almond Pesto + 👾 Visit From A Friendly Garden Critter 👾

How I love living in the tropics, not only for the abundance of fresh, local foods but also the abundance of critters that live in and around our house.

Though we haven't named him yet (suggestions are always welcome 😉), this little fellow (see pic below) has been living in our small papaya tree for a few months now. As it seems he finally starts to trust the big animal in the kitchen and even came to take a look at my cooking earlier this day. I bet he loves avocado salads too.

He (or she) was definitely up to something. I have never seen him walking over the washing line... seems like they are pretty acrobatic too. Or he justed wanted to get famous and came to show off!

But let's get on with the avocado and almond pesto salad!

Ingredients

For the pesto

1/2 head of garlic
1 cup fresh Italian basil leaves
1/4 cup almonds
Sea salt and black pepper to taste
2 tbsp olive oil

For the salad

2 cups tomato, chopped
1 big avocado, cubed
3-4 cups arugula

Directions

1. Preheat oven to 400F or 200C. Add garlic (unpeeled cloves) and a little olive oil to a baking sheet and roast for 20-30 minutes or until soft.
2. When ready, squeeze the garlic out of the peel and add to a small blender or food processor. Add other pesto ingredients and process until a smooth paste.
3. In a bowl, mix tomatoes, avocado, and pesto until coated.
4. Add arugula to a plate or bowl and top with the avocado-tomato mixture.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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