Whenever I have a lone bag of french fries in my freezer, or a sweet potato just begging to become snack food, I bake them up and make Loaded Mexican Sweet Potato Cheese Fries. Like nachos; only better!
Shall we all get a chuckle out the fact that I’m already planning my Cinco de Mayo menu? This probably comes as no surprise, as I look forward to literally any opportunity to combine jalapeños, black beans, guacamole, and copious amounts of cheese.
You could probably argue that I live most days like it’s Cinco de Mayo. You’d probably be right.
Case in point? It’s March (my birthday week no less!) and instead of wondering which type of cake I’d like to request, I’m sitting here thinking about how to justify having nachos for dinner.
Ooh! Ooh! I know! St Patrick’s Day! Thursday! Irish Nachos! YAAS….
Let’s shake up those salads! This naturally vegan wasabi cucumber avocado dressing is super creamy and full of flavor!
This is my official OMG-IT’S-ALMOST-SPRING salad post.
I’ve been thinking about trying something new and putting the recipe up top, front and center, and my blog babbles below it, reversing the typical food blog format a bit and eliminating the need for crazy scrolling when you head back over to make the recipe. Which you so need to do, because this dressing is fantastic!
What do you think? Yay? Nay? Hip hip hooray!?
Let’s do this!…