Every Passover I eat super healthy, make a pact with myself to keep doing so after the holiday, and then revert back to my crap-eating ways 24 hours later. Or less.
This year I didn’t make that pact. (And a good thing, as my breakfast on Sunday was a cherry cheese danish and coca cola from 7-11.)
BUT I did remember that making a psuedo-Israeli salad isn’t too time-consuming if I use a cutting board and real knife instead of a plate and one of the cheap knives (that I do love) from the $10 set of IKEA knives. And oh so yummy for lunch at work.
My recipe for the perfect salad:
- 1 cucumber, cut in small pieces
- 1 green pepper
- 1 red pepper
- 1 orange pepper
- 3 plum tomatoes
- two avocados
- a few rounds of a red onion
Cut everything into small pieces, approximately the same size. Season with salt, pepper, a smidge of olive oil, and lemon juice.