Colorful Easter Salad!

Happy Easter 🐣🐇🐰! I hope you are all enjoying your Sunday, whether celebrating the holiday or just having a normal Sunday. It’s absolutely gorgeous here in Boston today, almost 90 degrees! I got up early and went spinning at @TurnstyleBoston and then my sister came over for a lovely Easter brunch at my place. It was nice and intimate…just the two of us. We had banana waffles, egg scramble with fresh veggies and organic chicken sausage and fresh fruit. It was delicious and relaxing. I walked around and did some shopping this afternoon in the sunshine ☀️ and came home to throw this lovely colorful Easter salad together for lunch. Chopped kale, red onion, alfalfa sprouts, roasted kabocha squash, Brussels and baby bella mushrooms (all sprayed with @chosenfoods avocado oil), seaweed shirataki noodles, beets, sunflower seeds, wild shrimp poached in lemon and peppercorn with fresh herbs and a half an avocado. Topped with a creamy balsamic dressing (@kitehillfoods almond milk yogurt, balsamic vinegar, coconut aminos, lemon and @sportsresearch MCT oil with Himalayan salt and pepper.) it was so colorful and delicious 😋 I’ve been doing some writing this afternoon and it feels wonderful. Enjoy your day, enjoy your family, enjoy your friends, enjoy your time alone. Whether you celebrate or not, holidays are a great reminder to slow down, take in a breath of fresh air and just be. Love to you all ❤️

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