Fresh Salsa Chopped Salad

Fresh tomato and avocado salsa mixed with chopped romaine leaves, with a spiced lime juice dressing.  Perfect for a light lunch or to start off a summer meal.

Can I tell you how excited I am about my progress with losing my baby weight?  Remember I told you that I started keeping track of my calories intake about a month ago, using an app called My Fitness Pal.  My goal was to lose weight and get into the habit of eating lighter.  At the same time, I started running 2-3 times per week, to prep for a 5K next week.

Guess what?  I lost SIX pounds total in four weeks.  Woot woot!  I now weigh less than I did when I got pregnant with Simon, and my goal is to lose just a couple more pounds to get back to the weight I was before I had Judah.

During this short journey, I have already shrunk my appetite.  Before, I always ate way more than Ben at every meal.  Pizza night, I would eat like 4 slices.  Chick-fil-a night?  Upsize that meal, baby!  Now, I have no trouble with portion control and limit myself to 2 pizza slices and entree only at “the Chick”.  That entree?  The Grilled Chicken Sandwich.

As far as home cooking?  I still eat the same things (it’s all about moderation, folks), but I’ve become more interested in healthier recipes.  Obviously, from last week’s dessert post, you know I’m not converting to a healthy blog.  No, not at all.  BUT, I do want to grill more, eat fresh ingredients more, use less butter, eat more veggies, etc.  So, anyway, this is a recipe that developed because of my new-found obsession with tracking my calories and eating a little healthier.  😉

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Fresh Salsa Chopped Salad

Prep Time

15 mins

Total Time

15 mins

 

Fresh salsa combined with chopped lettuce and a lime juice dressing.

Servings: 4 -6 servings

Ingredients

• 5 Roma tomatoes , seeded and diced
• 1 heart of Romaine lettuce , chopped small
• 2 garlic cloves , peeled and grated
• 1/4 cup seeded and diced green bell pepper
• 2 Tablespoons peeled and diced red onion
• 2 large ripe avocados , peeled, pitted and thinly sliced (not too ripe)
• 3 Tablespoons extra-virgin olive oil
• 2 Tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 Tablespoons chopped cilantro leaves

Instructions

1. In a large bowl, toss together the tomatoes, lettuce, garlic, green bell pepper, onion and avocado; set aside. In a small bowl, whisk together the oil, lime juice, cumin, salt and pepper. Stir in the cilantro, then drizzle over the salad bowl. Toss lightly to coat. Serve immediately.

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