It was a long weekend here it Italy with Memorial Day on Friday, and with long weekends it usually means a lot of eating, meeting up with people for drinks, dinner and any other imaginable thing you can shove in your mouth. So to keep the momentum of things going I decided to weight myself this morning. . . not a good idea! Right, so that means back to salads and smoothies, lol!
Nevertheless, I hope you all had a great Halloween and didn’t indulge in too much candy to then hear that annoying little voice barking at your thighs and love handles to make wretch with feelings of guilt. But hey, sometimes we should just be able to indulge without feeling guilty and just enjoy it and realize that it is all part of being human; no one is perfect and besides what would life be without imperfections. Imperfection is what makes things interesting, it is what makes up grow, search for better and strive to constantly improve ourselves. So once in awhile I believe that we should indulge, guilt free and enjoy every morsel – those are some of the most beautiful moments in life, when you can just take it in, the tastes, the smells and the wonderful company you are in, instead of doing the usual routine most of us do of thinking about how many calories we just consumed, where all that fat is going, not meeting our goals, and just general self-defeating jibber jabber.
So in contrast and in counter to my above argument, here is a cleansing, fresh and simple salad for you to reboot on this Monday! Forget about the weekend, or any other shortcomings you ma have had and slip into this feel good salad. It is fabulously versatile; you can eat it plain and simple as a salad, stuff it in a taco shell, get it dolled up and fancy in a seaweed wrapper or even toss it in a warm cozy bowl of noodles. This salad really gives you a lot of options, just go with your imagination! but whatever you do with it, please let me know, I would love to know what you guys can come up with, and I’m sure it will be yummy and original! So here’s to indulging and rebooting!
Caribbean Crab Salad
Servings: 2-3
Ingredients
1 avocado, diced
1 cup mixed bell peppers, finely chopped
1/2 cup chives, chopped
16 oz can hearts of palm, roughly chopped
1 Tbs sesame oil
2 Tbs nori flakes
2 Tbs finely chopped cilantro
1/4 inch grated ginger
1 finely chopped garlic clove
juice from 1/2 lemon
cayenne
salt to taste
olive oil
water
Directions
1. Put chopped veggies together in a bowl: peppers, avocado and chives
2. Lightly saute hearts of palm with sesame oil, nori flakes and a bit of salt
3. To make the dressing put the about 2 tablespoons olive oil, lemon juice, cilantro, garlic, ginger, cayenne and salt (as desired) and mix thoroughly. You may want to add a bit of water to make it more liquidy. I don’t like to use too much oil so I usually do a bit of oil and the rest water to keep the fat and calorie count down.
and now for some vegan inspiration . . . but really let’s stress less about our mistakes and enjoy life a little more, now that is inspiration to living well!
Viva the Veg 
This looks amazing! So many good looking recipes contain shellfish and other allergens, this is a great alternative. Thanks for sharing!