Today is my 23rd Birthday! Nothing really special going on today…but tonight I am going out to dinner in Philadelphia with my family & Todd…which I am very excited for.
As I sat down to write this post I checked back on my old blog to see what I was doing this same day last year. It’s kind of funny because I am doing the same types of things I did last year…such as running, making a green monster, making a type of avocado salad, fruit picking…the only difference is now I am not preparing to go to Europe! Guess I haven’t really changed much over the year. haha.
Today I went Cherry Picking. It was really hot and I had to keep moving this 8 foot ladder around to different trees so I could reach the cherries…it was quite tough but I got some cherries…
They’re actually really, really good too…nice and sweet!
I haven’t mentioned it yet, but last weekend I bought something really cool for myself. I’m not usually one to buy a lot of things for myself, especially something this expensive. Todd actually helped me out though as part of my birthday present. I’ll save what I bought for another post! Now on to some good eats…
Yesterday I made this delicious Avocado Salad…I’ve actually made it a few times this spring but I finally remembered to take a picture so I could share the recipe. The recipe is actually Ina Garten’s (the Food Network: Barefoot Contessa)…she calls it a Guacamole Salad…but I prefer to call it an Avocado Salad. Either way it’s really, really delicious, so try it out! I <3 Avocados.
Serves 6 appetizer portions or 3-4 Entree Portions
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
**Note: I added a handful of chopped cilantro. I also probably did not use quite as much Olive Oil as she suggests…I did not measure, I just estimated. I have also made this recipe using grape tomatoes and other times using fresh jersey tomatoes…I think this salad comes out much better using the local tomatoes…so if you have a farmers market with fresh tomatoes…use them!