I think it’s safe to say that spring has finally sprung here in NYC (we’ll just forget that Friday is supposed to go back down to the 50’s).
Saturday and Sunday were nice, but today is even nicer. I even brought my Kindle and plan to use my lunch hour to continue reading The Happiness Project outside.
Yesterday I also completed the grueling task of switching my wardrobe. Out with the fall/winter clothes, in with the spring/summer clothes!
When I was packing for Arizona two weeks ago, I realized that a pretty significant portion of my summer clothes had to go this year. I haven’t done a major spring/summer refresh in at least a couple of years, so I found that my clothes fell into a few different categories: they looked ratty because I’ve had them for so long, they were a little too young looking, or they just didn’t fit quite right anymore. Of course, there were some things I liked and wanted to keep but, overall, I was feeling a little uninspired.
I remember feeling similar last year, but deciding to keep it all because “I’d probably end up wanting to wear it.” Yeah—we’ve all been there before.
Turns out, I didn’t wear most of it and, when I went through the process of switching my wardrobe this year, I didn’t even have a desire to keep most of it. So, I filled up a big, big bag to donate.
It feels so refreshing to have a closet that isn’t spilling over with clothes I don’t wear, and I feel good knowing the stuff that’s in good condition will be going to someone who needs it!
The idea of filling some of that empty space with some newer, more appropriate pieces isn’t so bad either.
Switching gears a bit: This grapefruit, kale, and avocado quinoa salad is something I’ve been enjoying for the past week. It’s the perfect winter-to-spring meal. The salad features a few winter items like kale and grapefruit, but is incredibly light and fresh. Plus, it’s very healthy (hello, bathing suit season in t-7 weeks!).
I dressed the salad on Monday night and, thanks to the heartiness of Kale and the acidity from the dressing, nothing was soggy or brown even two days later. If you’re serving this to a crowd and are definitely concerned about presentation, I’d dress the salad at least an hour before (so the flavor has time to soak in), refrigerate, and then add the avocado and the sliced almonds right before you serve it.
- ½ cup uncooked quinoa
- 2 grapefruits, sectioned
- 1.5 cups chopped kale
- 2 tablespoons slivered almonds
- 1 avocado, pitted and diced
- 4 Tablespoons olive oil
- 4 Tablespoons champagne vinegar (use white wine as an alternative)
- 2 Tablespoons fresh grapefruit juice
- 2 teaspoons agave
- Cook quinoa according to package directions. Let cool.
- While quinoa cooks, make the dressing by whisking olive oil, vinegar, grapefruit juice and agave together in a large bowl.
- Add the cooled quinoa, grapefruit sections, kale, and toss to thoroughly combine. Refrigerate for at least one hour and serve (you can serve this immediately, but I found that the flavor was better and the kale wasn’t as tough when prepared ahead of time.)
- Before serving, add the almonds and avocado and toss to combine.