After the taco feeding, the girls will probably be feeling a little porky. This salad with some grilled fish or chicken is the answer. The amounts of each vegetable are not important. Change it up any way you like!
2 medium carrots, peeled, ends cut off, quartered lengthwise
1/2 lb. fresh beans, snapped
3 stalks celery, medium dice
1/2 hothouse cucumber, quartered lengthwise, seeds removed, medium dice
1 small red onion, about 3 oz. small dice
1 ripe avocado, medium dice
2 tomatoes, about 1 lb. medium dice
4 cups mixed greens, coarsely chopped
1/2 c. general purpose vinaigrette
3/4 c. freshly grated Parmesan cheese
salt, pepper, and sherry wine vinegar to taste
Blanch the carrots and beans to soften slightly in heavily salted water, then remove to a plate to cool.
Chop the cucumber,
and beans, then transfer them to a salad bowl.
Peel and chop the avocado,
and the greens,
then combine everything in the bowl.
Add the cheese, then drizzle the vinaigrette around.
Gently toss to combine everything with your hands or salad tongs.
Season to taste with salt and freshly ground black pepper. Adjust acid to taste with additional sherry wine vinegar.