It’s the beginning of August and about one month to go before winter officially ends. Is it me or has time gone by really fast this year? I’ve never known winter to go by so quickly before and I can only expect it to get even busier as I’ve got lots planned for August, not least of all yours truly’s 30th birthday celebration!
Even though it’s a milestone birthday, I’m already thinking about keeping it low key this year and I’m not alone in this. I’ve started to notice a trend among my other turning-30-this-year friends in having low key celebrations, mainly involving family and friends gathering at any one of Perth’s super trendy new small bars. I think that’s probably the way I’m heading now too! We’ve joked about it being a sign of us getting older, but I like to think of it as a sign of us appreciating the little things in life that really matter. Okay, fine, or you can call it getting older! (Or as my mum said to me when I turned 25 and put on a whole melodramatic performance about being over the hill, “Oh, yes, you’re certainly no spring chicken anymore, Marilyn.” She was joking… I think!)
Perhaps it’s a sign of things to come, but the weather has been much warmer this week and it’s put me in the mood for a fresh crisp salad. This salad is really quick to make and is also a great way of getting rid of leftover veggies – I had all the ingredients in my fridge so there wasn’t much else I needed to do except boil some eggs and get chopping!
The thing I love most about this salad is how refreshing and light it is, yet also filling. It’s a pretty tasty dish on its own so there’s no need to add dressing, which makes it a great choice to bag for a work lunch. No fiddly dressings to worry about leaking all over your bag or car, especially if you’re like me and haven’t yet found a really good leak-proof salad dressing container!
Super Quick and Easy Spring Salad:
Two avocados – one roughly chopped, one roughly mashed
Two capsicums, chopped into small chunks (I used red peppers here but feel free to go with any color!)
One punnet grape or cherry tomatoes, cut into halves
About one-third to half a ball of mozarella cheese, cut into small cubes
Three large hard boiled eggs, peeled and cut into quarters
A few handfuls of basil leaves, washed and chopped up roughly
Combine all ingredients in a large salad bowl. Mix well and serve.
I told you it was super quick! Enjoy!