Sushi night in the R house!
Today was one of those days that just feels like failure. I sat down to work under the threat of looming deadlines and still managed to get very little done, realized too late that I let a very important day pass unceremoniously yesterday, and was depressed to find out that my favorite summer dress from last year is far too tight on my apparently significantly larger thighs to be donned for an upcoming wedding. Ugh. I decided we needed to have a yummy dinner to make up for the disappointments of the day. So…sushi, obviously.
I raided the fridge and freezer and came up with “deconstructed sushi rolls” - brown rice topped with thin cut orange and white carrots, avocado and ahi sashimi - and raw broccoli and apple salad on the side.
Because you know what? The rest of my life might be a mess but DAMNIT I CAN COOK.
Raw Broccoli and Apple Salad
1 head broccoli
1/2 crisp sweet apple
1/4 red onion
3 Tbls apple cider vinegar, divided
1 Tbls raw honey
approx 2 Tbls evoo
Wash and finely chop broccoli florets. Place broccoli in a medium sized bowl. Chop apple until pieces are roughly the same size, and add to broccoli and mix well. Toss with 1.5 Tbls of apple cider and refrigerate. While broccoli mixture is marinating in apple cider vinegar, finely chop red onion and soak in a small bowl of cold water for approximately 10 minutes.
While onions are soaking, combine honey with the rest of the apple cider vinegar and olive oil in a small bowl. Whisk until well combined. Add red onion and honey dressing to broccoli mixture and toss until well combined. Refrigerate for at least 30 minutes, unless you’re hungry right away like I always am.