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Two things happen when spring starts up here in Colorado –
- I drink more alcoholic beverages then have instant regrets the next day.
- I stop cooking as much because who wants to cook when you can sit outside while drinking a cocktail?
It’s a tough situation. I never use to enjoy alcohol and now I somehow like the taste of it. Aging is stupid, in so many ways. I’m already aging, I don’t need alcohol to speed that process up. But that’s not the point of this recipe conversation. The point is – I’ve been sucking at cooking now that it’s warm outside. I just want to hang out in the backyard, make out with my husband and try not to drink spicy margaritas. Try. And because of all of this, I’ve been eating lunch at Modern Market far too often. Right now they have this Mediterranean rice bowl with steak, red onion, cucumber, olives, feta, herb yogurt, and dill, and I want to eat it every day of my life. I love it so much. And it’s where the inspiration for this dish came from. Mediterranean food is magical. It’s so refreshing, it’s not overly filling, and it’s packed with flavor. So thank you Modern Market for the inspiration. I love you so much.
Speaking of love, I went out on a double date this weekend with my amazing realtor, his badass wife, and with my husband who is now one of the most fun people to hang out with ever since he quit his job. Best decision EVER! Double dates with a fun couple, and a really fun husband, make for a better life. Especially since we went to Super Mega Bien where we had the most amazing Spanish rice topped with the best tasting lamb I’ve ever had. Then we had cocktails at the speakeasy in the Ramble Hotel. And the problem with a speakeasy is that they’ll make any cocktail you like, but they’ll make it 10x better than you’ve ever had. Damn them and their cocktail making skills!
And you know how I was talking about spring in Denver? It snowed overnight. And now I hate everything. Luckily I’m leaving for Salt Lake City, UT tomorrow where the sun is shining and the warm weather is happening. And from what I hear, Utah hates adults drinking alcohol. Which makes sense in a way since alcohol is poison. But in another way, their liquor laws are so weird. We are planning to host a little meet-up while we are there and we were going to supply the wine, but because of the liquor laws, we cannot. You know what makes already awkward meet-ups even more awkward? Sober people. And I can say that because I’ve been the sober person at most events my entire life and I’m an awkward turtle with clammy hands the entire time. I guess these strict liquor laws are a good thing because I leave for Burgundy, France in a week where wine is the new water. Can you tell I’m struggling with alcohol? Time to cut myself off. I had 4 drinks last week and I feel a worthless piece of dog poo this week. It’s so dumb that bad things taste so good.
Luckily this salad is not one of those things. It’s just straight up good for you.
How did a salad post become all all cocktails? I’m so easily distracted.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2-3 1x
- 1 romaine heart, chopped
- 6 ounces cherry tomatoes, sliced
- 1 english cucumber, quartered
- 1 red bell pepper
- 1/4 cup kalamata olives, sliced
- 1/4 red onion, sliced
- 3 tablespoons almond milk herb cheese*
- 3 tablespoons extra virgin olive oil
- juice of 1/2 lemon
- salt and pepper, to taste
- 2 tablespoons fresh dill, chopped
- 1 tablespoon mint leaves, chopped (plus extra for garnish)
For the yogurt sauce:
- 6 ounces almond milk greek yogurt*
- juice of 1 lemon
- 1 tablespoon fresh dill, chopped
- salt and pepper, to taste
- Place romaine hearts, tomatoes, cucumber, bell pepper, olives, onion, and herb cheese in a large mixing bowl. Then add olive oil, lemon juice, salt and pepper, dill, and mint and toss to combined.
- Mix together yogurt sauce ingredients until combined.
- Eat the two together. It’s really that easy.
*I used Kite Hill Almond Milk Cheese
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Oh, Hi! I’m Juli.
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