Summer is coming. Tomorrow.
Because, why would we even want spring?
SPRING is only the transitional season in which our bodies acclimate to the warming climate slowly and with ease. Not one of us is interested in being comfortable as we slink into a spring wardrobe, slowly shedding our winter weight and naturally adapting to shorts/tank top season.
NONE OF US!
I am bitter. And though I love the prospect of warmer temps, the fact that I’m carrying more than a couple of extra pounds into May as the temperature jolts from 59° to 80° in one godforsaken day is not something I love. SO I’m tightening the reins on my late night scoops of peanut butter and working in way more low carb veggies and good fats to slim up and feel good when summer (and my 34th birthday) arrives.
Until then (tomorrow) I have implemented the following two-day preparatory list that will make no physical difference whatsoever, but mentally I’m going to be so summer ready.
1. Switch from winter wine to summer wine.
That means I am now drinking vodka sodas in a wine glass.
2. Apply two solid coats of sunless tanner and shave all swimsuit places.
3. Eat this vibrant, antioxidant rich, juicy heirloom tomato salad and walk in the sun daily. Non negotiable.
Opulent Heirloom Tomato Salad
with Avocado, Olive Oil, Fresh Basil, Feta, and Thin Sliced Cucumber
Avocados are the ultimate in opulence.
I would like to think that the Keto/Low Carb diet is opulent in itself.
For vegetarians like me, it’s loads of healthy fats from Oils, Nuts, Seeds, and the beloved Avocado.
Other diets restrict fat so viciously that flavor and satiety are nearly gone.
PLUS, they are all about the low cal stand-ins that are often defatted and heavily processed.
This salad was processed…by hand…with love…and my favorite summer kitchen tool….
If you don’t have a vegetable peeler, GET ONE! I love making ribbons out of things.
Eating vegetable ribbons is better than vegetable chunks.
Now let’s talk about the beauty which are these Heirloom Tomatoes.
I could hardly contain my drool as I was slicing these.
It’s like I could smell summer in every sweet slice.
Arrange the basics on a huge platter or cutting board and drizzle this bounty with good Olive Oil, Lemon Juice (to keep the avocado looking pretty) Coarse Salt & Black Pepper.
Torn Basil can be strewn throughout and shoved between the cracks of your fat tomato slices.
Keep it deliciously vegan or add a little crumbled Feta if you wish.
Do this summer salad however the mood strikes you!
- 3 Obese Heirloom Tomatoes, sliced thick
- 1/2 cup Cucumber ribbons
- 1/2 medium Avocado, sliced
- 4-5 leaves Fresh Basil, torn or snipped with scissors
- 1/4 cup crumbled Feta, optional
- 3 tbsp Olive Oil
- 2 tsp Lemon Juice
- Coarse Salt and Black Pepper to taste
- Slice all of your salad ingredients and arrange on a platter or cutting board.
- Drizzle with lemon juice, then olive oil.
- Season with coarse salt and black pepper.
To take this from LOW CARB to KETO, use the WHOLE avocado and decrease to TWO tomatoes. Split into three equal servings would reduce the net carbs from 7 to 5!
Amount Per Serving Calories 210Total Fat 20gCarbohydrates 10gFiber 3gProtein 3g
I could eat this salad every day. Is it not like, completely perfect for backyard barbecue season or what?