Last week I had the privilege of going to the Florida Keys for the Annual Family trip with my husband’s family. I wasn’t sure how this trip would turn out… but I couldn’t have asked for a better trip! I couldn’t believe how awesome my boys were on the 6 hour plane flight and I felt blessed every day by how loving and fun it was to be in the Keys with everyone! (Yes, bragging… I can’t help it!) If I had a funny story of something bad happening on the trip – I would tell it but I actually don’t have a single one. The entire week was full of family, food, good wine, fresh fish and sunburns. I even got to spend an evening in Key West with Alex and met some fun people! It was an experience I will never forget! We stayed up until 3am that night – yea that’s how you know it was awesome! :)
One thing I was inspired by was all the delicious food – including Key Lime Pie! When we got back to WA hosted a big dinner with Crockpot Lechon Asada (Cuban Pork), Cuban Black Bean Soup, Cuban Sandwiches, and yes – Key Lime Pie. I will be posting that menu in the next week.
At the beach house I made large salads for everyone to munch on during the day. It was also nice to have something prepared for when the guys got back in the afternoon from fishing… not like I sat back while they went fishing everyday. I went deep sea fishing with them twice and had a blast! I even learned how to fillet my own trigger fish!! It was gross and cool at the same time.
I made two salads on this trip – the first being one that I had wanted to try from Pinterest. It turned out just as colorful and delicious as it looked! Enjoy this on a hot summer afternoon or bring to your next cook out! Serve the dressing in a cute container on the side – everyone will love it!
Eating Heathy isn’t a challenge when it looks and tastes THIS good!
Recipe From: http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html?_szp=343154
1/2 Large head of romaine (I like less lettuce in my salads and more tasty stuff)
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 large yellow pepper
1 pint cherry tomatoes, sliced
2 cups corn (I used frozen, thawed)
5 green onions
1 cup loosely packed cilantro, stems removed and roughly chopped
11 avocado (or 1/2 cup plain vegan yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
1/2 TBS Agave/Honey
(If it’s thick you can add a little water and adjust spices as necessary)
Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.