Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Jacqui’s pear, banana, almond, and avocado salad
1 perfectly ripe pear
1 perfectly ripe banana
1 overripe avocado (it needs to be very soft)
Generous handful of tamari-roasted almonds, chopped
Cut the pear and banana into bite-sized chunks and toss with the avocado. It will bind them together perfectly, no need for other dressing. Sprinkle almonds over the top.
Serves 2.
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