Avocado, Watermelon & Cucumber Salad1

Simple pretty stuff that dance around in my head.
Just like the summer flavors brought together with this salad. Juicy ripe watermelons, creamy avocado, annnnnddd lime + cilantro? Holy. I required one bite and I knew I had dropped in love.
Causeing this to be salad was a serious soul saver along with a possible artery declogger. After consuming half of the pie , my body wished to punch me in the face. Do you know that feeling? That pie and I aren’t friends anymore because eating it meant I had to perspiration my entire soul from my yoga mat. However those crazy pretzel-body twisting moves persuaded me that I’ve officially learned how exactly to defy both gravity and substantial calorie consumption. No biggie.
I’m over my pie indulgence right now. Mainly because watermelon and avocado equivalent a full providing of forgiveness. But just so we’re apparent, making vegan salads doesn’t indicate I won’t consume a crust filled with buttery love. I simply have to learn to visit one slice next time. Probably. Possibly? Ugh.
Moving on. I’ve been coming across lots of fun finds lately. Find?
We spotted this pumpkin pie martini on the menu at a restaurant last week. Look, I’m about embracing Summer season tastes but I’ll hardly ever overcome my obsession with pumpkin.
Or martinis.
I’m also a cereal enthusiast. The peanut butter and Cheerio relationship is totally exercising for me. On the other hand, Cheerios generally make me happy. They have a million flavors now, but where are the pumpkin Cheerios?
Kidding… type of.
Have you heard of this phenomenal cookbook? It’s filled with delectable baking quality recipes. It could be a really good Summer beach browse too. Just remember to clean your drool. Purchase it. Seriously right now.
Oh I almost forgot, I have to let you know one last thing!
I’m going to be contending in a cook-off this Sunday in Washington DC. Therefore, in the event that you live around the area, please come! I’m going to be developing a traditional chinese dish with an inventive twist. It’s going to be packed with bright, bold tastes and textures. Beverage and chinese language meals… who could resist?
You can buy your tickets here Half of all proceeds head to charity.
If you are finally ready to throw out the Easter desserts then this simple salad might totally be your savior.
1 seedless watermelon, trim into 1 inch cubes
2 cucumbers, peeled and lower into 1 inch cubes
2 tablespoons fresh lime juice
1 tablespoon olive oil
In a big dish add avocado and drizzle with lime juice and essential olive oil and gently stir to coat. In another large dish, toss watermelon and cucumber jointly. Add the avocado mixture together with the watermelon and cucumbers. Sprinkle with cilantro and time of year with salt and pepper to flavor.
Feel absolve to substitute the cilantro with mint or basil
Add in jalapeno for a bit of spice
Serve together with argula or spinach and add tofu for a full meal