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  The weather was incredible this weekend. The rain from last week left clear skies and 80 degree temps in it’s wake. Excitedly we put on our summery dresses and flip flops. We headed to Padaro Beach Grill for a first sweet birthday party and soaked up the sun while the kids played tag and dug in the sand until naptime. Having lunch alongside the Pacific, sun beating on my back, kids giggling in their 80’s style plastic sunglasses was perfection. I don’t think Yummy Hubby or I looked at our iPhones once, and that was just what we needed after a busy week. I hope your weekend was equally as rejuvenating.
While L took her nap, B and I had a tea party. We decided on a pretty, healthy, simple, and refreshing snack: sliced orange and avocado with delicate microgreens and a drizzle of good olive oil. We stuck an extra stack in the fridge for Daddy. I am really enjoying the sweet juicy winter citrus right now. L (22 months) has a new favorite phrase, “O-ange! Peel it pease, Mommy!” I must hear that passionately exclaimed at least 10 time a day.
  Try this recipe for your next dinner party. Or tea party with your favorite 4 year old. It’s beautiful, but really only a few simple and healthy ingredients thrown together.
Orange and Avocado Salad
Serves 2 
1 orange, peeled and sliced crosswise 
1-2 avocados, peeled, pitted, and sliced crosswise 
1/2 cup microgreens (available at Trader Joe’s and Whole Foods)
1 tablespoon fresh orange juice 
1 tablespoon extra virgin olive oil 
pinch of coarse sea salt
Sprinkle avocado slices with sea salt. Arrange avocado and orange slices in 2 stacks.  In a small bowl, whisk together orange juice and olive oil. Top with a microgreens and drizzle with olive oil mixture.