I have decided that the best way to beat the winter blues is by making summertime lunches. With another snow storm approaching, we have decided to focus on our countdown to our "babymoon" in 18 days!! In just a little over two weeks, we will be packing our suitcases full of shorts, bathing suits, and tank tops and heading away from this arctic chill that won't shake Boston and onto the sunny beaches of the Caribbean. While I still enjoy my belly warming meals for dinner, lunchtime has become a time for light, crisp, and citrus infused meals. While David and Laura painted the nursery upstairs (I will post pictures soon!), I busiest myself in the kitchen tossing everything "summer" into a salad bowl. The final result was exactly the slice of summer I was aiming for.
In a salad bowl toss together:
1 diced apple
1/2 diced blood orange
1/2 diced avocado
1/4 cup dried cherries
1 cup yellow tomatoes cut in half
1/4 cup diced strawberries
drizzle of fig balsamic dressing
Salad is best paired with Girl Scout Cookies, preferable Thin Mints and Caramel Delights...