Wednesday, June 20, 2012
Today marks the first day of summer. How do you plan to kick off your summer? I think it’s nice to jump start the day with a scrumptious Home Made Hazelnut Granola Yogurt Parfait for breakfast, that’s also good enough to be a dessert!
I love spending time at the park with my kids, especially a park that has a gorgeous lake such as this one.
Bubble fun is one of my kids favorite. Pop pop pop….
Or, a relaxing day at the beach.
A nice and refreshing Berries, Arugula and Avocado Salad to keep you energized.
Wash it all down with a glass of Black Currant, Meyer Lemon and Mint Fizz.
And have all my work (at least the food styling part) done by my Precious Baby Girl! Priceless!
All these images are from my recent Instagram posts. If you're interested to follow me on Instagram, my user name is AmyTong_
Wish you all a beautiful and fun summer!
Last but not least, I’m submitting this post and recipe to the Wake Up Breakfast with California Avocados Link-Up party hosted by Dine and Dish and Cookin’ Canuck. I can’t wait to check out what others are cooking!
Summer Berries, Arugula and Avocado Salad:
1 Lemon, zest and juiced
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon fresh thyme leaves
2 tablespoon extra virgin olive oil
kosher salt and pepper
3 cups baby Arugula
1/2 cup Strawberries, dices
1/2 cup Raspberries
1 California Avocado, sliced
1/4 cup cheese of your choice (I used baby mozzarella)
In a small bowl, whisk together lemon zest, lemon juice, mustard, honey and thyme leaves. While whisking, slowly add the olive oil and whisk until vinaigrette is well incorporated. Add salt and pepper to taste and set aside.
On two large serving plate, divided the baby arugula evenly, top with raspberries, strawberries, avocado slices and cheese. Drizzle enough vinaigrette just to moisten the salad. Serve extra vinaigrette on the side. Enjoy!