Sometimes it’s the simple things in life that are the best.
Simple pretty things that dance around in my head.
Like the summer flavors brought together in this salad. Juicy ripe watermelons, creamy avocado, annnnnddd lime + cilantro? Holy. I took one bite and I knew I had fallen in love.
Making this salad was a serious soul saver and a possible artery declogger. After eating half of this pie, my body wanted to punch me in the face. Do you know that feeling? That pie and I aren’t friends anymore because consuming it meant I had to sweat my entire soul out on my yoga mat. However those crazy pretzel-body bending moves convinced me that I have officially learned how to defy both gravity and massive calorie consumption. No biggie.
I’m over my pie indulgence now. Mostly because watermelon and avocado equal a full serving of forgiveness. But just so we’re clear, making vegan salads doesn’t mean I won’t eat a crust full of buttery love. I just have to learn to stop at one slice next time. Probably. Possibly? Ugh.
Moving on. I’ve been coming across a lot of fun finds lately. See?
I spotted this pumpkin pie martini on the menu at a restaurant the other day. Look, I’m all about embracing Summer flavors but I’ll never get over my obsession with pumpkin.
I’m also a cereal lover. The peanut butter and Cheerio marriage is totally working out for me. Then again, Cheerios always make me happy. They have a million flavors now, but where are the pumpkin Cheerios?
Kidding… sort of.
It’s ridiculous how much I love big dutch ovens. I found this at Williams and Sonoma and nearly fainted in delight. I’d really like to live there and cook with their big expensive blue pots and pans. Please and thank you.
Have you heard of this AMAZING cookbook? It’s full of delectable baking recipes. It could be a really good Summer beach read too. Just remember to wipe your drool. Buy it. Seriously right now.
Oh I almost forgot, I need to tell you one last thing!
I’m going to be competing in a cook-off this Sunday in Washington DC. So, if you live around the area, please come! I’ll be creating a traditional chinese dish with an inventive twist. It’s going to be packed with bright, bold flavors and textures. Beer and chinese food… who could resist?
You can buy your tickets here. Half of all proceeds go to charity.
If you are finally ready to throw out the Easter desserts then this simple salad might totally be your savior.
Or you could just throw watermelon jelly beans on top of avocado and call it a meal. It’s up to you.
Avocado, Watermelon, & Cucumber Salad
2 avocados, pitted and sliced or cubed
1 seedless watermelon, cut into 1 inch cubes
2 cucumbers, peeled and cut into 1 inch cubes
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/3 cup freshly chopped cilantro
salt and pepper to taste
In a large bowl add avocado and drizzle with lime juice and olive oil and gently stir to coat. In a separate large bowl, toss watermelon and cucumber together. Add the avocado mixture on top of the watermelon and cucumbers. Sprinkle with cilantro and season with salt and pepper to taste.
- Feel free to replace the cilantro with mint or basil
- Add in jalapeno for a bit of spice
- Serve on top of argula or spinach and add tofu for a full meal
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