Do you remember back when you were a teenager and had nothing better to do than drive around and waste time? You probably spent all your money on going out to eat because, honestly, what else was there to do? When I was 16 and 17 ALL I did was hang out at my friends’ houses, wait until lunch or dinner time and then drive over to Noodles & Company. Like clockwork.
In all honesty, I probably went to Noodles (as we called it), on average 5 times a week. No joke. I ALWAYS got the same thing too, Pesto Cavatappi, flat bread covered in butter, and depending on the day one of their ginormous cookies. After about a year of that order I switched to the much “healthier” Pasta Fresca (just looked it up, same amount of calories… haha) and replaced the flatbread with the Cucumber Tomato side-salad.
It did make me a little bit sad after all those countless meals at Noodles that I would no longer be eating there, mainly because I would miss the little salad! But, I no longer have a reason to fret because I REMADE IT. Yeah, buddy. This salad is super quick to throw together and tastes super fresh with some yummy Asian flavors. You totes gotta try it 😀 The best parts were the huge, lovely tomato and crisp cucumber I got in my CSA this week. So perfect.
On a totally unrelated note, I made The Dr. a semi-paleofied version of his fave cookies on the planet, oatmeal chocolate chip, for his graduation tomorrow. I can not believe it is already tomorrow! AHHH! They are grain free, with grassfed butter, almond butter, and dark chocolate chips BUT they still are chock full of oats and both white and brown sugars… which means I won’t be eating them (well, maybe just one 😉 ) but at least they are better FOR him and whoever he decides to share with.
The leaves me with one quick question, would anybody like me to include semi-paleo recipes every once in awhile for those significant others or children who aren’t *quite* paleo? Lemme know whatcha think.
Sweet Potatoes and Smiles,
The Freckled Foodie
Cucumber Tomato Salad
- 1/2 large Tomato
- 1/2 large Cucumber
- 1/4 Red onion
- 2 tbsp Olive oil
- 1 tbsp Toasted sesame oil
- 2 tbsp Apple cider vinegar
- 1 tsp Honey (optional, I left it out)
- 1/4 tsp Ground ginger
- 3 dashes Chili powder (more or less, depending on spice taste)
- pinch Salt
- 1/2 tsp Sesame seeds
- Freshly grated ginger if you have it
- In a small bowl combine oils, vinegar, honey, and spices; whisk to combine
- Chop the tomato into wedges, slice the cucumber and remove the seeded portion, and slice the red onion thinly
- Add veggies to a large bowl and pour dressing over
- Let sit for at least 5 minutes to marinate
- Serve with grated ginger over the top!