Goodness knows I missed chatting with all of you! But I wanted to make sure I had plenty of superior content to share before I came back and rambled incessantly about food and sweet treats make the world go around.
My world, at least.
Speaking of which, do you know what makes my world go ’round, as of late?
Dun Dun DUNNNNNNNNNN.
Don’t worry: you’re still on the same blog. I assure you, there will still be plenty of muffins, cookies, cupcakes and sprinkles in the future, but today I want to talk to you about salad.
For the longest time, I loathed salad.
Not vegetables, just salad.
Vegetables can be roasted, toasted, mashed and smashed into perfection, but salad?
It’s just leaves.
Do I look like a Brontosaurus to you?
I didn’t think so.
But really, up until recently salad has been deemed “dinosaur food” in my mind. I knew that salad could be delicious, but honestly it seemed like too much work for too little payoff.
That is, until I discovered a few choice ingredients….
Say hello to my new friends: arugula, goat cheese, and walnuts.
Would it be weird to tell you I’d never eaten a walnut before I was 23?
Seriously, walnuts are right up there with scones and other random foodstuffs I’ve never eaten. Though my stomach tends to act like a black hole, sucking in everything that could pass as food in a 30 mile radius, walnuts just never seemed to be in that radius.
But oh my goodness friends they are WONDERFUL!
They are even more sublime when combined with arugula and goat cheese. Today I bring you an incredibly simple vegetarian salad that is still packed with protein and good-for-you foods.
It even makes me forget I’m eating leaves.
Aside from arugula, walnuts, and plenty of goat cheese, I also threw in cherry tomatoes and half an avocado…
why half, you ask?
That way I can then shove avocado toast into my mouth later in the day. Dicing half of an avocado is plenty for a lunch-sized salad.
Yeah. It’s definitely not for that other reason I crossed out. Definitely not.
Since I’m all about moderation.
The only problem I can admit I have with salad, is that it is not the easiest thing to photograph.
C’MON SALAD: WHY MUST YOU BE ALL LIMP AND SAD?! WORK WITH ME, HERE!
I promise that this salad is anything but salad when you are enjoying it for lunch this week! I’m including a rough recipe for how to prepare this, but feel free to add more or less of certain ingredients as you see fit.
I’ll see you all on Friday with yet another healthy meal! Hint: it’s breakfast-related.
Arugula Salad with Goat Cheese and Walnuts
- 1 1/2 cups arugula washed and dried
- 1/2 cup walnuts roughly chopped
- 1/2 cup cherry tomatoes halved
- 1/4 cup crumbled goat cheese
- 1/2 avocado chopped
- drizzle of your favorite dressing I use balsamic
- Toss all ingredients with as much or as little dressing as desired.
- Dig in!