Look at all those great colors.
Happy November! I know everyone is posting apple, pumpkin and squash recipes – myself included- but today I am deviating from the norm to deliver this delicious, colorful salad I made last week. I’m not going to lie, pretty much every day I’ve been eating or drinking something fall-themed – pumpkin muffins, pumpkin spice coffee and pumpkin tempeh kale burgers, just to name a few. But last week, Southern California decided it wasn’t quite done with summer yet and LA hit 85 degrees. Whenever it gets hot, I get an itch for some Mexican food and a margarita. So I made this salad in an attempt to curb my craving in a healthier way and it did just the trick!
This six-ingredient salad is light but filling and full of protein, healthy fats and colorful veggies. It’s a great lunch option that can be quickly prepared the night before…
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