Here are four easy recipes:
Fresh Guacamole
Ingredients:
2 avocados
1 medium tomato size
¼ small onion
¼ cup cilantro
1 teaspoon lemon juice
Salt
Preparation:
Chop the tomatoes, onion and chopped cilantro. Avocado cut in half, removing the fruit by running beside spoon skin. Smash the avocado in a bowl. Add all ingredients and mix well.
Egg-Potato Salad
Ingredients:
3 large potatoes
4 eggs
3 sticks celery
¼ cup mayonnaise
¼ cup sour cream
Preparation:
Boil eggs and potatoes. Cut the potatoes into pieces (medium size). Cut the celery stalks. Cut the eggs in half. Mix all ingredients in a bowl.
Cheese Guacamole
Ingredients:
2 avocados
1 cup shredded mozzarella cheese
¼ small onion
Salt
Preparation:
Chop onion into small pieces. Avocado cut in half, removing the fruit by running beside spoon skin. Smash the avocado in a bowl. Add onion, cheese and salt in the bowl. Mix all ingredients.
Tuna Pasta Salad
Ingredients:
10 ounces farfalle pasta
10 ounces of tuna (canned)
4 ounces mozzarella cheese
2 large carrots
2 stalks celery
¼ cup mayonnaise
¼ cup sour cream
Preparation:
Boil the pasta. Cut carrots, celery and mozzarella branches into small pieces. Add all ingredients in a bowl and mix well.
I hope you enjoy these recipes to share with your friends and loved ones in their field experience next.
Part of a successful picnic is to have the right equipment. Please visit our website for the picnic basket, picnic backpack picnic supplies.
