I’m hesitant to even post this recipe because it is so stupendously easy that it really isn’t a recipe. But then I remember that I eat this pretty much every other day for lunch, and I figure a salad that I eat that often should probably exist somewhere on my blog.
We’ve officially reached the point in winter where I am so sick of potatoes and butternut squash and pumpkin and cauliflower and all the other good storage veggies that I can no longer resist the beautiful, bright, sparkly appeal of the out-of-season produce at my grocery store. Is it wrong to lust after tomatoes and bell peppers and avocados and fresh herbs in January? Probably. But as you can see, that hasn’t stopped me from plopping them into my overflowing grocery cart. It doesn’t help that my toddler seems to be on an avocado-and-cheddar-bunny-only diet these days. Or that our stored potatoes have all sprouted already (what’s up with that?). Excuses. Excuses.
Sometimes (okay, much of the time), I deal with a lot of self-imposed guilt over the food choices I make for myself and my family. I’ve been trying to cut myself some slack in the past few months with all areas of my life, but in particular food choices. We all do the best we can with what we have at the time. And right now, I’m just trying to get healthy, good-for-us food into my family’s bellies as painlessly as possible—and sometimes that means you gotta buy January tomatoes, ya heard?
Speaking of January tomatoes, have you guys bought the little packages of the Wild Wonders tomatoes yet? You totally should. They somehow manage to make greenhouse tomatoes actually taste good even in the middle of winter. They’ll never be as good as a tomato picked fresh from your own garden in August, but they do the trick for satisfying a raging tomato craving in January. Anyone else get those kind of weird vegetable cravings? Just me?
(And this isn’t sponsored by whoever grows Wild Wonders. They don’t even know I exist. I just really like their tomatoes. Although, if you are reading Wild Wonders people, hi! Please tell me how to grow my very own delicious January tomatoes. Thanks, a tomato-loving gardener.)
The avocado bell pepper salad down there in the recipe section is really just a suggestion for a jumping off point. It always has avocado, bell pepper, cherry tomatoes, and green onions when I make it. Sometimes I add feta, kalamata olives, and cucumbers and make it a Greek version. Sometimes I add black beans and cilantro and scoop it up with tortilla chips, salsa style. Sometimes I mix in tuna or chickpeas for a little extra dose of protein. It’s also amazing with pieces of day old bread torn up in it (like a panzanella!) and a runny egg thrown on top.
You really can’t go wrong with whatever you want to add in. It’s hard to mess this one up. I don’t do much in the way of a dressing or seasoning other than a good dose of fresh lemon juice and salt and pepper. Beautiful. Simple. Super healthy. This is the kind of food that I think everyone should be eating, but especially if you are new to this whole eating healthy thing. So easy. So tasty. So not even a little intimidating. Enjoy!