I hope you are having a great week so far. I am leaving tomorrow morning for Atlanta, so tonight was my last night in New York. My beautiful friends Philip and Taylor invited me to their apartment in Brooklyn to have dinner. I went right after a yoga class I teach, which was a nice transition from my busy day. It was a really yummy meal! I brought an Israeli-Inspired Chopped Salad and raw cacao truffles.We also had baked yams, beets, spaghetti squash and sauteed swiss chard.
What was crazy- and awesome!- was that this wonderful lady named Amanda was at the dinner party! Amanda is a blog reader :) of mine and I had answered some of her blog comments. It was so nice to meet her again and in person! And I got to meet her 3-year daughter Maddie.
I guess the universe pulls like energy together!
Here is my Israeli-Inspired Chopped Salad:
This is great for bringing to spring and summer parties. It adds a raw salad to a dinner party meal, WHILE looking elegant and brightly colored. Sometimes you want a little change from big floppy green leaves all over the plate. Don’t get me wrong, big floppy green leaves as a green salad is one of the staples of my diet, but sometimes you want to try something that looks visibly different.
- - Zucchini, diced
- - Tomatoes, diced (1 and a half times as much as the zucchini)
- - Cucumber
- - A handful of chopped parsley
- - A small handful of chopped mint
- - Juice of 1 lemon
- - a splash of olive oil
- - a sprinkling of Celtic sea salt (not too much salt!!)
- - a generous serving of freshly ground black pepper
- Add all vegetables to a bowl and toss. Add the lemon, black pepper, olive oil and Celtic sea salt, and mix well with your love. :) Think of who you are making the salad for. Stay present while making food! It can be a form of a meditation practice.
Lots of love, Kimberly