It’s raining here right now, like a lot. I’m trying to wait it out so I can go running but just as I typed this, a huge clap of thunder filled the air. So while I wait, let’s talk about chopped salad, southwestern chopped salad to be exact. I’m seriously all about the chopped salad right now. Since this post I’ve made a chopped salad every couple of days. It definitely takes patience and decent knife skills but the end result is just so imperfectly…perfect!
This last week I’ve eaten this southwestern chopped salad for dinner on Sunday and Monday, plus for lunch on Tuesday. I can officially say, I’m obsessed! The ingredients are nothing special, corn, avocado, lettuce, bell pepper and my vegan ranch mixed right in with all the other bite sized pieces.
I have been thinking about mixing in some barbecue sauce with the ranch as well, making it extra saucy. What can I say, I’m a sauce fiend.
Up next, I’m think about other versions of this as well, something with sesame oil, green onion, cabbage and shredded carrots and sesame seeds. How good does that sound?
Have a wonderful weekend. We’re staying put for the first time in a couple of weeks. I’m looking forward to drinks with some friends and puttering around the house.
Enjoy and Exhale!