Hello from sunny San Diego! I’ve been soaking up sunshine on the beach and clinking drinks with a good friend over the past few days. Maybe a little too much of each. For once, I’m looking forward to returning to my regular routine. Long walks with Cookie and big green salads like this one sound mighty appealing at the moment. Before I skipped town, P.F. Chang’s challenged me to create an original recipe containing a few of their summer seasonal ingredients. Avocado, pineapple, quinoa, lime, red bell pepper, Thai basil? Challenge accepted! I really love creating recipes around special ingredients; constraints seem to inspire creativity. Please let me know if you have any recipe requests for me.
For this challenge, I ended up an Asian-inspired kale salad tossed in a homemade tamari-ginger vinaigrette. It’s loaded with crisp carrots, bell pepper and snap peas, and balanced with creamy avocado and edamame. The kale salad recipes on this blog are among my favorites, but this one might just be tops. I only wish I had one of these detoxifying kale salads waiting for me at home. Cookie and I walk past a P.F. Chang’s every evening, so we might sample their fresh summer menu while my fridge is empty.
Disclaimer: This post is sponsored by P.F. Chang’s. All thoughts are my own, always. Thank you for being supportive of the sponsors that help me serve up more recipes.
