Today is a good day-I have an interview for a promising position with a solid company and life is good. I admit I was tempted not to say anything at all as there is equal possibility of me getting the position versus not. However, I offer this up as an honest update of a step in the job search that’s been going on for the past 4 or so months…the reality is that there will be jobs you’re perfect for that don’t feel the same about you and roles that just ‘click’. So dressed in an outfit that makes me feel comfortable but strong, I’ll head out in the next couple of hours and see what the future may hold. Wish me luck!
For a bit of a power lunch before I depart, I’m devouring a quick cold salad showcasing simple ingredients in the very best of ways. There is nothing better than having your fridge resemble a mini cold foods bar; top some greens with this salad or some leftover grilled vegetables, goat cheese and an easy vinaigrette and you have yourself a wholesome meal for a tiny fraction of the price of your favorite supermarket. It also helps a ton when packing lunches to-go.
This salad is incredible-fresh, filling, and perfect for year-round consumption. Better, you can switch up the dressing for a whole new dish. I promise, you won’t be disappointed.
Shrimp and Avocado Salad
You will need:
1/2 lb cooked shrimp
1/2 cucumber, chopped
1 avocado, chopped
handful cherry tomatoes, halved
1/4 c olive oil
2 T red wine vinegar
salt and pepper.
~1/4 c. feta cheese
In a bowl with a lid, whisk together olive oil, red wine vinegar, hot sauce (I used 4 shakes of the bottle) and S&P. To it, add the rest of the ingredients (minus cheese) and cover. Turn bowl over gently to combine. When ready to serve, add feta cheese and a bit more pepper. Enjoy!