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)
- 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.
Enjoy this super fresh salad!
Lots of love, Kimberly