I’ve spent the past month in the kitchen. I’m sure that’s hard to believe based off my lack of post, but it’s true. Why have I been in the kitchen so much? I’ve been cooking every day, three meals a day, for the past thirty days. My husband, and I decided to complete the Whole30! That’s 30 day’s of no grains, dairy, legumes, added sugar, or artificial ingredients. We did it!
I thought the Whole30 would be hard. It was! I also thought it would be life changing. It was that too! My whole outlook on food has changed, as well as my belief on how one’s diet effects every aspect of their life. The Whole30 really opened my eyes to what I was consuming consciously, and subconsciously. It’s amazing to me, how much is in our food that we overlook. Even the food that we think is healthy can be full of yucky preservatives, loads of added sugar, and mass amounts of corn and soy. I thought I was a moderately healthy eater before the Whole30, but I have to admit that I was much more ignorant in my food choices than I ever knew.
I will share with you more of my Whole30 journey in a future post, including an overview of how my 30 days went, and how the reintroduction period effected me, but since I’m still in the reintroduction stage, it’ll have to wait. In the mean time, I’m going to share with you a recipe my husband and I fell in love with during our thirty day journey…guacamole salad!
Guacamole salad is basically non mushed guacamole. You chop everything instead of pureeing. Why is this awesome? Well basically, you can eat a whole lot more! It’s hard to sit down to a big bowl of guac and have more than a few tablespoons (it is for me anyways). Don’t get me wrong, I love guacamole! It’s great on salads, tacos, with chips, etc., but it was always a topping or dip for me. Turning guacamole into a salad (or rather not turning your salad into guacamole) allows for a big helping of all that deliciousness that is not only hearty and filling, but also much more appetizing than a pile of green mush. Not to mention, it’s just as versatile as it’s mushed counterpart, and goes with so many different meals…no chips needed (although you’re still welcome to include them)! This dish makes a perfect addition to a party spread, a Mexican fiesta, or just a meal at home. It’s definitely one we’re keeping on the menu even after our Whole30 is completely complete!
Adapted from Stupid Easy Paleo
Yields 4-6 Servings
3 Cucumbers, Seeded and Chopped
1 Large Red Bell Pepper, Chopped
1 Medium Yellow Onion, Diced
3 Medium Avocados, Peeled and Diced
1 Jalapeno Pepper, Seeded
1 Pint Cherry Tomatoes, Halved
2 Cloves Garlic, Minced
1/3 Cup Fresh Lime Juice
1/4 Cup Extra Virgin Olive Oil
1/2 Teaspoon Black Pepper
1/4 Teaspoon Himalayan Pink Salt (Kosher will work too)
To make the salad, simply add all ingredients together in a large bow. In a separate bowl, add in all the ingredients for the dressing, and then whisk to combine. Add the dressing to your salad bowl, and toss until the dressing and salad ingredients are evenly distributed. That’s it! Easy peasy! Now, just serve and enjoy!