10 things worth noting >> breakfast friday >> sunrise celebration smoothies

Today, my 10 things worth noting series + breakfast Friday series collide together as one!

...

1. Once in awhile it's okay to not put a million handfuls of spinach into your smoothie.

2. Coconut milk smoothies are so richly satisfying.

3. Fancy is fun!

4. So is celebrating.  Anything!  Big or small.

5. Two are better than one.  Typically.  

Examples:

dollars

ice cream flavors

shoes

camera batteries

slices of cake

smoothie layers!

6. Breakfast can be pretty + delicious at the same time.

7. I have a thing for shadows.  Also refer to photo #2.

8. FIVE years seems like a long time but somehow it has flown right by.  I swear ourwedding was just last year.

Print this!

Sunrise Celebration Smoothies

gluten-free, vegan // yields [2] ~1 1/2 cup smoothies, or [6] 1/2 cup smoothies

strawberry layer:

• 1/2 cup full-fat canned coconut milk
• 1/4-1/2 cup lite canned coconut milk
• 1 heaping cup frozen strawberries
• 1-3 teaspoons honey/agave/maple syrup

tropical layer:

• 1/4 cup full-fat canned coconut milk
• 1/2-3/4 cup lite canned coconut milk
• 1 cup frozen mango
• 3/4 cup frozen pineapple
• 1 medium frozen banana
• 1-2 teaspoons honey/agave/maple syrup

1. Blend the strawberry layer ingredients until smooth, adding more lite coconut milk if needed to keep the mixture moving.  Add sweetener to your taste.  You want the mixture as thick as possible.  
2. Place in a large cup/mug and set in the freezer while making the next layer.
3. Blend the tropical layer ingredients until smooth, adding more lite coconut milk if needed to keep the mixture moving.  Add sweetener to your taste.  You want the mixture as thick as possible.  
4. Fill a glass up 1/3 of the way with the strawberry layer and then gently spoon the tropical layer over top.  Some of the tropical layer will sink into the strawberry layer but if it's thick enough it will start to pile on top.
5. Serve + enjoy!

tip: Amount of sweetener needed will vary depending on how tart your fruit is.  Adjust to your liking.

9. This has been our craziest year ever.  

10. All the more reason to celebrate!

Cheers!  Here's to the next 5 together with YOU!  Happy Anniversary, husband. xoxo

Ashley

p.s. What are you eating today??  Tag it! #bfastfridayclub@edibleash

Mango, Avocado, + Jicama Salad with Lime Dressing

New favorite salad alert!

Good thing for me—and you—because it’s about the simplest salad I’ve ever made while still being able to label it as a “recipe.” 

My other new favorite thing is making dressings that you shake in a jar.  No blender, whisk, or other electronic appliance, just a jar.  Oh, preferably one with a lid. 

simple mango avocado salad with lime dressing // edible perspective

There are 2 things that make this salad my new best friend.

1. It’s contrast of flavors.  This salad has kicks of sweet, savory, and tang that end up creating a palate-pleasing balance with one another.

2. It’s refreshing!  Seriously!  I believe this is my first time making a lime-based dressing and all I have to say is, move over lemon!

simple mango avocado salad with lime dressing // edible perspective

This salad was created as part of my fiesta themed week, which started with homemade corn tortillas + chips!  I was looking for something light + refreshing to go along with a flavor-packed fajita feast.  With limes being used in other elements of the meal I thought it made sense to create this lime-based dressing to tie everything together.  I also thought lime would pair well with avocado and mango and liven up the rather plain tasting jicama.  And it did just that!

simple mango avocado salad with lime dressing // edible perspective

If you are in a salad rut this is sure to snap you out of it!

simple mango avocado salad with lime dressing // edible perspective

Print this!

Mango, Avocado, + Jicama Salad with Lime Dressing

gluten-free, vegan-option // yields ~6 side-dish portions

adapted from: mango avocado salad

for the dressing:

• 6 tablespoons extra virgin olive oil
• 4 1/2 tablespoons fresh lime juice
• 1 1/2 teaspoons honey, or agave
• scant 1/2 teaspoon lime zest
• ~1/4 teaspoon salt + pepper, to taste

1. Shake vigorously in a jar until completely combined.
2. Taste and adjust if needed.
3. Store in the fridge until ready to use and shake before pouring.

for the salad:

• 1/2 head lacinato/dinosaur kale
• 6-8oz baby spinach
• 1 avocado
• ~1/2lb jicama
• 2-3 ataulfo/champagne mangos
• 1/2 lime, juiced
• 3-4 tablespoons green onion, chopped
• black sesame seeds, optional

1. Stem + chop the kale and place in a large bowl.
2. Roughly chop the baby spinach and mix with the kale.
3. Peel + slice the jicama into matchsticks about 1/4-inch thick.
4. Cube or slice the mango, removing the skin. Tutorial here.
5. Slice the avocado and toss with a bit of lime juice to prevent browning.
   1. Right before serving toss the greens with 1/2 – 2/3 of the dressing until well coated.
   2. Spread the greens over a large serving dish or bowl.
   3. Top with avocado, jicama, and mango and drizzle more of the dressing overtop.
   4. Top with green onions + black sesame seeds and serve immediately.

simple mango avocado salad with lime dressing // edible perspective

Fajitas are up tomorrow and then something sweet with a Tres Leches theme.  What that sweet treat is will be completely up to you!  I’m currently polling for the winner—tres leches cake, cupcakes, doughnuts, pancakes, waffles, or quick bread—on the EP Facebook page right now through tomorrow morning!  Go vote!

Ashley