Today marks DAY ONE of being back on track. After an entire week of vacation, my body is in desperate need of a return to normal. Give me fresh fruits and veggies! Also, lets start half marathon training!
Yes, I signed up for my third half! I'll be running the Richmond Half Marathon on November 10th; sign up and run with me! I hope to do even better than I did last year and possibly break 2 hours...we shall see, we shall see. But all the more reason for healthy eating! :)
This salad was, in part, a "clean out the fridge" lunch creation. Also, I was inspired by a sandwich found at one of Richmond's vegetarian restaurants Fresca on Addison. The sushi sandwich comes on fresh pita bread and has carrots, avocado, greens, and a wasabi spread. I love the idea of taking all the flavors of sushi and turning it into something completely different!
My sushi salad takes these flavors and textures, then turns it into an easily prepared, fork-able meal. All you have to do is toss together the below ingredients:
- Mixed greens
- Brown rice
- Avocado
- Carrots
- Edamame
- Annie's Lite Gingerly Vinaigrette or any other Asian dressing (ginger-carrot, soy)
I've made this with tuna instead of edamame before, and highly recommend it if you eat seafood! I also think that wasabi peas would be a fun addition.
Happy thoughts for a happy week!
No comments:
Post a Comment