I have a couple of cups of leftover Corn and Barley Salad -- just enough to stuff four avocado halves.

I know folks who shudder over the idea of eating leftovers. Leftovers are my best friend! If I'm going to take the time to make recipes from scratch, I love making extra for leftovers.

Think of this: All of the ready-made salads you see in deli cases across town are, in reality, the equivalent of leftovers. Unless you purchase them immediately after they are prepared, they sit in bowls (often for days) before they are purchased.

I especially enjoy grain-based salads and make a double batch with the intention of having healthy leftovers to munch on throughout the week. The grains will absorb the dressing as they sit, refrigerated, so I re-season the salad right before serving.

Another healthy, light and easy recipe using avocados is Avocados Stuffed with Cumin-Salsa Shrimp. That sounds refreshing at this time of the year, doesn't it?

 

Ingredients:

2 ripe avocados
2 cups Corn and Barley Salad*
2 cups mesclun (assorted baby greens), optional

*The original recipe yields 10-12 cups.

Directions

1. With a sharp knife, cut avocados in half from pole to pole. Leave skin on avocado halves and remove pit; lightly season avocado flesh with kosher salt and freshly ground pepper.
2. Stuff each pit with 1/4 cup corn and barley salad. Serve on a bed of mesclun, if using.