Eating lunch at 12 p.m. is not my standard when my daily breakfast typically starts off with coffee and sometimes hard-broiled eggs or a piece of toasted whole wheat waffle, and then having fruit or yogurt for 11 a.m. snack. And when I get home from work at 2:30 p.m., I will end up feeling a little bit hungry and find myself looking for something to munch on.
It’s healthy; it’s delicious! Yummmmm…..
For the vinaigrette:
1 tbsp minced shallot
2 tbsp fresh lemon juice and zest
1 tbsp red wine vinegar
1 tbsp honey
¼ cup extra virgin olive oil
½ tsp ground cumin
Pinch of salt and pepper
½ cup toasted walnuts
Fruit – cut into small pieces of strawberry, green apple and pineapple and other fresh fruit like kiwi, blueberries, cantaloupe, or melon.
Whisk together all the ingredients for the dressing and toss in a bowl of cut fruit, add toasted walnuts and sprinkle with a pinch of chopped parsley.
*if you have raw walnuts, toast them in the oven at 350’ F for 8-10 minutes until they turn golden and fragrant.
**chopped parsley - optional