Hello strangers! I’m sorry it’s been so long since I posted a blog. I’ve had a crazy couple of months with a big move to Brooklyn, a sprained foot, and many life changes. But I’m getting back in action now!
I made a very easy salad during my first week in my new apartment with a yummy new creamy dressing. I was craving salads and chilled foods because I didn’t have an air conditioner hooked up until I could get my hands on some back-ordered parts. My goodness, living without A/C for a few weeks in the summer really made me grateful for it when I got it back!
Speaking of gratitude, I just wanted to share that I’ve been keeping a daily gratitude list regularly for a few months now, and to put it simply, it’s been saving my ass! When I get on the train each morning, I open my notes app on my iPhone and start listing things/people/places/experiences that I’m grateful for, and I won’t stop until I reach at least 10. Some days I’m thankful for cold A/C on the train, some days it’s my amazing supportive girlfriends, and other times I’m finding gratitude for the tough things….like thanking the Universe for my sprained foot. Even though it’s been incredibly tough to have an injured foot in New York City, it has forced me to relax, breathe, feel my pain, and put my feet up more. On some level, I can appreciate the sprain. Does that make sense?
Wishing everyone a happy summer.
(makes 2 cups of dressing)
1/2 cup water
1/2 an orange, peeled
Pinch sea salt
1/2 cup olive oil
1/4 cup white wine vinegar
Take out a blender or food processor. Peel the avocado and remove the pit. Place the avocado flesh in the blender or processor. Add in the water, half an orange, sea salt, olive oil, and white wine vinegar. Process on high until smooth and creamy. Add additional water if the dressing is too thick. Spoon the dressing on top of the avocado and arugula.
Tip: I tried my dressing on top of an easy salad of sliced strawberries and fresh arugula leaves. It was such a yummy blend of interesting flavors, with the sweet strawberries, peppery arugula, and creamy and tangy dressing.
Refrigerate the dressing before serving and store leftovers in an airtight container in the refrigerator for up to 3-4 days.Pin It