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I woke up this morning feeling kind of "blah!" Could have been the early morning wake-up call (aka my son screaming in his crib for no apparent reason!), or the long day yesterday (celebrating my son's first birthday!!) or simply the lack of sun outside! We had such amazing weather during March Break that I did't even care whether or not I had joined the masses of people who took off to Mexico for the week. Having said that, now that "winter" is back (although it's not as cold as it should be-thank goodness!!) I found myself reminiscing about our time in Mexico 3 years ago...

The beautiful beaches...

the amazing food...

and the tropical drinks!

Lunch was all about me channeling the summer sun, pristine beaches...and of course, the FOOD!! In the hopes of taking another trip to Mexico (asap!) I thought it would be a great idea to let my son join in on the Mexican getaway fantasy with a fresh and delicious mexican salad! (And for the record-he LOVED it!)

For the baby version of the recipe go to:

For the "adult" version I simply added all the leftover ingredients (plus 2 1/2 avocados) in a bowl. I also added...

zest of 1/2 lime
1 tsp. cumin
1/2 tsp. cayenne pepper
juice of one lime
1-2 tbsp. of balsamic vinegar
2 finely chopped scallions
3 tbsp. extra-virgin olive oil
salt and pepper to taste

And lunch is served...sauteed chicken (thanks Mom for bringing us your leftovers!) with mexican salad and blue corn tortillas! All that was missing was a strawberry daiquiri (for me!) and a mojito (for my husband!).

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