A tomato and avocado salad seems so basic, yet it can be so complex at the same time. This particular version gets its oomph from grilled corn and onions. I love the mix of raw and cooked ingredients combined with the creamy dressing to bring it all together.
I’m on day 3 of my New York detox, and my insides are starting to feel normal again finally. I was telling my friends yesterday that although I’ve had a blast traveling all over these past few weeks, I’m starting to feel like I’m too old for this much excitement! I’m exhausted! Can you imagine if I had kids? I’d be a zombie all the time.
Despite the exhaustion and the digestion issues, I’m feeling so grateful to have the opportunity to live this life I’m living. I’ve got great friends, I get to travel to exciting places, I get to spend my days creating in the kitchen, and I get to live in the most beautiful city in America. Life is majorly grand right now.
Traveling is over for a bit, and I’m looking forward spending more time in my kitchen in the coming weeks. Dishes like this tomato and avocado salad are majorly on my radar right now as they’re seasonal, fresh, and don’t require me to turn on the oven now that the temperatures are on the rise. Stay tuned for more!
**recipe adapted from Cooking Light