This is one of my all-time favorite meals. There’s something “primitive” about eating meat off the bone… love it.
You’ve probably heard of BLTs and BLTAs, but have you heard of BEATs? Bacon, Egg, Avocado and Tomato salad is a favorite around here for breakfast, lunch or dinner.
Ingredients:
Makes 4 servings (4 pieces)
ripe avocado, chopped into chunk : 1
boiled eggs, chopped into chunks : 2
medium-sized tomato, chopped into chunks : 5-1/5 ounces
Juice from one lemon wedge: 1 teaspoon
cooked pieces of bacon, crumbled (optional) : 3 pieces
Salt and pepper to taste : 3 pinches
Preparation
Heat grill and clean the grill grates. Char the vegetables on both sides and place aside to cool. Once cool, dice vegetables into cubes and toss into bowl. Add the V-8 or Bloody Mary mix to help bind it all together; the consistency should be like a chunky salsa. Season with salt and pepper. Chill until cool or up to one day ahead.
Instructions:
1. Put spice on chicken wings (I use a chicken spice mix).
2. Insert into oven, heat at 180-200°C (356-392°F) for about 40 minutes.
3. Grill until wings are brown and crunchy.
4. Serve with some vegetables and salsa.
Tip: For nutritional information on all the ingredients in Grilled Chicken Wings With Greens and Salsa just click on each ingredient name. Then adjust the serving size for any Grilled Chicken Wings With Greens and Salsa ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:
Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.
Video how to make Grilled Chicken Wings With Greens and Summer Salsa