Green Delight

Hello again, yes I know, it's been a while.. I've been quite busy doing nothing and being lazy, but I'm back! My inspiration to return, oddly enough, comes from a near empty fridge and renewed "zone" diet plan. And you Katrice. This recipe is super delicioso and easy. I've been eating it with some grilled (or pan seared) chicken breast. Fish or even some flank steak...ooh yeah, would be great also. Crazy thing is, it's really filling, and I have a BIG appetite.

After weeks, yes weeks, of eating horribly I am back on track and will be notifying you frequently of my culinary success!! (hopefully)


1/2 green pepper, thinly sliced
1/4 red onion, thinly sliced
1 Roma tomato, thinly sliced
1/2 avocado, thinly sliced (optional)
1/2 tbsp cilantro, chopped (optional)
1/2 tbsp parsley, chopped (optional)
juice of 1/2 lemon, plus a squeeze for the spinach
salt and pepper to taste (I use about 1/8-1/4 tsp of kosher salt... start with 1/8 tsp, you can always add more.)
drizzle extra virgin olive oil (evoo)
baby spinach leaves (optional)

Combine the green pepper and red onion first, (you can do this all in the serving bowl) add some salt and rub it into the veggies. If you don't like the strong flavor of red onions, add salt and rinse with water to tone them down a bit, then add the green pepper. Let this mixture sit while you slice up the rest of the ingredients. Gently mix all together, then top with evoo. I like to add some chopped baby spinach or just top baby spinach with this salad. Pretty much every ingredient is interchangeable, use red, or yellow pepper, yellow onion (salt and rinse), lime juice, or red wine vinegar, all will do. Satisfaction without refined carbs, hurray!

Enjoy!