Making this salad has been on my mind for days. I knew exactly what I wanted on it: baked salmon, boiled eggs, red onions, black olives, tomatoes, feta, cucumbers, lettuce and snap peas. Some of the items were from a shared CSA bag. It was so good we almost ate the whole thing. I’m still dreaming of all the new ways to make it: avocado, grilled chicken, fresh corn, artichokes…
I could, and just might, eat this every single day this summer. Even Josh loved it, which pleases me because he has always been on the fence about things like salmon and boiled eggs. I’m just now opening up to olives, it’s taken me 29 years, but I like a few sliced black olives in salads now. I kept trying to like them, and then one day I was like “I get it! Olives are delicious!”, weird how that happens. Still not too keen on the green ones though.
And this dressing is my new favorite, thanks to my friend Carly for introducing it to me. It’s seriously the best bottled dressing I’ve ever had. I’m a die-hard creamy dressing person, and this wins. That’s saying a lot.
This morning I woke up very sore. Walking and sitting hurts. A good hurt because I know that I worked hard during Insanity yesterday. I’m putting exercise on hold until this evening. I have a virtual walk/jog date with Jasmine. We’re going to sinc up our phones, I’m curious to see how that works. And back to insanity tomorrow!
I just had a quick ham and swiss sandwich for breakfast and I’ll have leftover salad for lunch today.
This recipe: Incredible Watermelon Salad
This sweater in kelly green (I have it and love it!)