16 Feb Smoked Trout Pasta Salad with Avocado

  This 5 ingredient smoked trout and pasta salad uses leftover pasta, popular vegetables and a secret weapon-smoked trout-and makes a simple, healthy and quick lunch for one. 

If you’ve read this blog for any amount of time, you know that:

1.  I work from home; therefore I eat lunch at home often

2. I love leftovers and often cook once and like to  eat twice or thrice

Both of the above principles were in effect today as I scrounged around for a suitable lunch. Lo and behold, I found whole wheat elbow noodles from dinner a few nights ago and a 1/2 eaten pack of smoked trout. Danielle over at Food Confidence has had me thinking about smoked trout for weeks now with her Smoked Trout Dip. I purchased some the last time at the store and had only used it to top bagels–until now.   Avocado. Check.  Baby cucumbers. Check.  Wrinkled  cherry tomatoes. Check. Yes, the  tomatoes were a bit past their prime, but we’re embracing the Ugly Fruit and Vegetable Movement around here. Truth be told, those last three items can usually be found in my kitchen, so it wasn’t that much of a stretch.

Thus, my first “bowl” was born. I carefully piled in the ingredients, making sure to alternate the red and green in order to color coordinate. The dressing? Vinegar and oil. No salt or pepper needed as the trout was salty enough for the whole dish.  Another confession—I immediately stirred up all of the ingredients and ate it old school. Is that what everyone does when they make bowls? 

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