enough cooked pasta for one hungry person (that would be me)
one avocado, cubed and removed from the peel
one small pepper steak, cooked until still a bit pink in the middle (about 4-5 oz meat)
homemade lemon-mustard vinaigrette (3 Tbsp olive oil, 1 1/2 Tbsp lemon juice, 1 Tbsp honey dijon grainy mustard and 1/2 tsp sugar whisked together)
Mix everything in a big bowl, stirring well to coat everything in the vinaigrette. I added some crushed red chilies and dried basil, but I doubt they added much flavor, probably just a bit of kick from the chilies.
Literally took me 10 minutes to make from start to finish (cooking the pasta and steak included in that time).
(posted by Lynne)
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