Hooray for tomorrow being Friday! It’s another freezing week here and I just had a brisk 3.3 mile run in 30 degree weather, great motivation to run faster! But I actually don’t mind running in cold weather, it’s invigorating and no muscle pain after.
A good friend gave Miko a cute, cuddly stuffed dog for Christmas that’s bigger than he is.
Other than sleeping on it, he hasn’t had much interest in it. Until tonight.
Out of the blue he decided he’s obsessed with it and has been playing fetch with it and tossing it all over.
It’s so huge, he’s wiped out a few times trying to jump up on the couch with it, but that doesn’t slow this party animal down.
I created my own party on a plate for dinner with a simple, flavor-packed avocado salad.
The Raw Project
Colorful Avocado Salad
- 1 cup of corn kernels (I used Trader Joe’s Organic Frozen corn)
- 1 red, orange, or yellow pepper, chopped
- 3 roma tomatoes (or 1 large tomato), chopped
- 1 avocado, seeded and chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- dash of cayenne (optional for kick)
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/2 tsp. dried cilantro (or fresh chopped)
- 2 tbsp. lemon juice
Mix all ingredients in a large bowl and serve. Makes 2 servings.
There’s a lot of color in this simple salad, perfect for a blah winter day and to start the weekend celebration early.
It’s sweet, spicy, tangy, savory, creamy, and crunchy. And the leftovers make a great simple meal that you can mix in with more salad ingredients like spinach, kale, or spiral-sliced zucchini.