I made you a salad…and by you, I mean me.
And if it’s alright with you, I’m just going to tell you how to make this salad without all the fuss of an actual recipe with measurements. Cool? Cool. Because really, who measures out vegetables for their salad? I can get on board with measuring salad dressing ingredients, but I guarantee you I’m gonna put as much avocado in my salad as I want, regardless of what a recipe calls for. Yeah, probably double what the recipe calls for, because double avocado means I’m double happy, and when I’m double happy, good things happen. Like layer cake. But I’m getting ahead of myself. You’re just gonna have to hold your horses for that one.
So, about this salad: it’s so good. Good enough to fill a giant bowl all for yourself and call it a meal. Good enough to fill an even more giant bowl and bring to a party…but then you’d probably have to share it. That’s not ideal.
Start with a generous pile of arugula. Layer with cucumbers, sliced in thin half moons. Add lots of strawberry slices and as much chopped avocado as your heart desires. Top with chopped pecans and blue cheese (or not, vegans!). For dressing, drizzle with olive oil, balsamic vinegar, and a little bit of agave. You can even crank some freshly ground pepper on there. I sure did. Now dig in! Bask in strawberry avocado bliss.
I should add that I’m showing a rather impressive amount of self control here by not ending this post with a picture of one or both of my puppies. I love them so much…possibly even more than I love this salad. Possibly.
~ Becky, a skinnyfat girl