End of Summer Avocado Salad


Living on a remote island, where groceries are limited, the key to creating healthy and easy meals has been simplicity and adaptability. If we use fewer ingredients (clean, whole foods), our body has an easier time digesting and transforming our food to energy.  Plus, it takes less time, so we can spend the last of our summer days soaking up the sun. Adaptability, enables us to release the reigns a bit when reading a recipe, and make it work using what we have available locally (also a key way to ensure a healthy microbiome for digestion).


Anyway, I love avocado and it's the star of the show for this super easy salad.



  • 2 Large Avocados, cubed
  • 2 Large Tomatoes, diced
  • 1 Sweet Onion, diced
  • 3-4 cups Arugula, or local green of choice. ( I love the spice the arugula adds)
  • 1/4 cup basil
  • Balsamic Vinegar
  • Extra Virgin Olive Oil
  • Salt and Pepper 
  • Favorite Fresh Bread, or GF Bread option

Makes two heaping bowls

  1. In one large bowl place arugula or green of choice, add basil, toss together
  2. Open and cube avocados, dice tomatoes & onions, add to arugula mix
  3. Drizzle with olive oil and balsamic
  4. Add salt and pepper to taste
  5. Separate into two serving bowls
  6. Serve with fresh or toasted bread - or your fave GF option. We love fresh coconut bread here on Little Corn Island! (pictured above)

THAT'S IT. The avocado and basil provide cooling affects for the lingering hot days of early September (or if you happen to live in the Caribbean), and you don't have to spend any time over the hot stove. We like that <3