Avocado & Egg Salad Bento (415)

I will tell you now, this was not the healthiest of salads most likely.  I don’t care.  It was delicious, though a bit rich.  Until Not Exactly Bento, salad was something I mostly thought of as a side dish that consisted of lettuce, carrot, cucumber … sometimes a bit of dressing if I was in the mood for it.  As a kid, I didn’t like salad dressing at all.  All salads were eaten dry.  I’m tellin’ ya, I’ve come a long way.

These days, I experiment more with salads as entree rather than just side dish.  In fact, I’m eating enough of them lately, that my plan this weekend is to look through some of my Cooking Light cookbooks at their salad suggestions.  It’s time to experiment some more.

This lunch experiments was simple by most means, but that next step for me.  Avocado and pancetta are both things that have appeared here after being on my new-to-me list at some point (pancetta pretty recently).  This salad included chopped romaine lettuce, chopped hard boiled egg, crumbled pancetta, and my parmesan-almond topper.  To accompany the salad, I have a few crackers.  I use those to mainly push salad onto my fork.  Apple pie for dessert, and a dove chocolate for an afternoon pick me up.

And look at that apple pie.  It looks homemade doesn’t it?  It’s not.  Found it at a local grocery store the other day.  Nearly tastes homemade  too.  Which is great, because I needed some pie after the cake this week.

Be the bento everyone!