I've had a busy yet unproductive, relaxing yet physically intense weekend. I just returned home from a truly phenomenal 5-day ski trip at Mount Baker, in northeastern Washington State. It's a quick 2- 3 hour drive from Seattle, if you leave your house before 2:00 pm Mon, Tues, or Wed afternoon, but if for whatever reason you find yourself heading out the door on a Thurs or Fri after 2:00 pm, guaranteed you will be cursing the world. I am completely convinced that most people who work in Seattle, don't actually live in Seattle, only the young and the hipsters.

Last Wednesday, Brent and I started our journey north. On our way to  the lodge, we made the usual stops - the Le Creuset outlet store and Mexican food for dinner. Once our bellies were full and our pockets empty, we began our journey into the woods, where we spent five glorious days with no internet or cell phone reception. 

As our car made its assent down the unforgiving windy road towards the lodge, the bright white snow started to fall and didn't stop for the duration of our stay. Five days later, as we drove down the hill away from the lodge, in my rear mirror all I could see were giant glistening flakes still dropping like the leaves in fall. Only whiter and colder. 

It was a wonderful weekend, cold and refreshing, snow up to my ears. My quads are angry and my back a little tight. I've now gotten my winter fix and I am ready for Spring. In 5 short weeks, I have a family vacation planned for Belize. I am longing for the beach and sun, mango, and papaya. I have this insatiable craving for avocados, fresh fruit, and lime. My body is slowly preparing itself for summer and I couldn't be happier. 

Truth be told, I didn't find this recipe in a cookbook nor a Martha Stewart Spring/Summer issue. I simply walked into the grocery store and grabbed as many colorful fruits and vegetables as my arms could hold. My simple and understated attempt to pick up a few tropical inspired fruits turned into a simple, fresh and flavorful salad perfect for the winter blues. 

BLACK BEAN AVOCADO SALAD RECIPE

makes 4 servings

prep time:

10 minutes

cook time:

5 - 10 minutes

INGREDIENTS

6 pieces of

veggie bacon

, fried and chopped

1 15 oz can of black beans, rinsed

10 cherry tomatoes, halved

1 mango, chopped

1/2 red pepper, chopped

1 shallot, thinly sliced

1 lime, squeezed

1 tbsp olive oil

salt and pepper to taste

2 avocados, halved and pit removed

cilantro for garnish

In a frying pan, cook the veggie bacon on low-medium heat until crispy. Let cool, then chop into small pieces.

In a strainer, rinse the black beans.

In a large bowl, combine the veggie bacon, beans, tomatoes, mango, red pepper, shallot, lime juice, olive oil, salt and pepper.

Cut the avocados in half and remove the seeds. Scoop a generous serving of the black bean salad onto each avocado half. Garnish with chopped fresh cilantro.