I had planned a nice bento in orange colours last week, but unfortunately I had to skip it. But here’s a green one today instead!
First tier
Pasta salad with avocado sauce, peas, corn & sun-dried tomatoes, escarole and tiny tomato from the balcony.
Second tier
Pecans for the salad, courgette fritter, cucumber to dip in spicy houmous, and (Gnoe getting frivolous here ;) gherkin hearts.
On the side
Gingerbread with soy margarine & agave syrup and fruit salad for dessert: apple, satsuma and mango in a lemon-ginger dressing with cinnamon.
I’ve been looking for a good pasta salad recipe and now I’ve found it! I use Chloe Coscarelli’s avocado-pesto sauce, either leftovers of dinner like today, or made afresh. The sun-dried tomatoes are a must but for the rest it’s just what I have at hand. Made it with young broad beans once — ’t was great!
Bento submitted to What’s for Lunch Wednesday on Bentolunch.net
Graasland 
3 reacties
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donderdag 25 oktober 2012 bij 16:48
Chinoiseries
Hahaha, it’s good to show your frivolous side sometimes, right? ;-) Pasta salad with avocado-pesto sauce yum! I’m planning a potato salad with guacamole for work lunch next week. Need to get away from mayo, vegan or no.
zondag 28 oktober 2012 bij 15:26
Gnoe
You inspired me to use up the last bit of avocado pesto in a potato salad!
zaterdag 27 oktober 2012 bij 09:38
Uniflame
That salad is going to be pinned :) Must try that.