Hey guys. It’s been a fun couple of weeks going coast to coast and eating like an absolute queen. I just returned yesterday from a weekend in Seattle with my gorgeous mama (see pic below). We attended the International Food Blogger’s Conference (IFBC) and had a great time spitting ideas, learning new skills, and listening to foodie fanatics from all over the world. One of our trip highlights was staying riiiiiight next to Pike Place Market. Fun fact: I was actually born in Washington state and my mum grew up there. I’ve been coming to Pike Place for years. It’s an experience that will never become old in my eyes. Fresh fish + gorgeous produce + bustling restaurants all in one = greatest market known to man.
Thanks to my friend Tim for telling me that my trip to Seattle would be incomplete without a stop to Le Panier. I took his recommendation and grabbed a chocolatine to go. Chocolatine: almandine plus chocolate. I could lick my computer screen.
All of the fresh bright produce got me in a huge fruit and veggies kick. I’ve been pinning salads to my “Health Freak” board nonstop for the past little bit here and was inspired to throw something easy and fresh together for dinner tonight. It’s bright and it’s yummy. I think that you’ll like it.
Chop avocado, cucumber, and tomato into small pieces in a bowl. In a separate bowl, whisk oil, vinegar, s&p together.
Toss vegetables with dressing. Sprinkle feta on top and gently fold into the salad. This salad is simple and can easily be varied based on seasonal produce. Substitute different vegetables as desired and increase/decrease quantities to your liking.
Hi, I’m Brooke.
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