It doesn’t seem that long ago that I was wishing everyone a Happy New Year and dreaming of another snowshoeing camping trip. Somehow, the whole month of January is over and even Chinese New Year has come and gone. So the year started with a bang and I’m grateful that I have things going on (Dirty Gourmet, work, Muay Thai training, a great relationship) but at some point it all starts to feel like a blur – like I’m just rushing to the next appointment without even having the time to digest and enjoy what I’m doing. I haven’t figured out how to solve this problem but it’s definitely one I need to address.
Last week, one of my best friends came to visit. We’ve known each other for over 25 years and despite living on opposite coasts, it still feels the same when we get to hang out. Having her here forced me to slow down and just devote time to enjoying the moment and making the most of the time I had with her. It took her visit for me to walk down to the beach, steps away from my apartment, and remember to appreciate that this is my backyard!
Emily’s been talking about goals and I think I have to revisit one of mine – understanding how to be in the present. Certain activities like climbing, surfing, or any intensive physical activity immediately put you into this frame of mind. You are there, living in that minute and nothing else exists. It’s blissful and amazing. Once you’ve experienced this feeling, it’s one that you can’t help but seek out again and again.
So, if you’re in a rut or are just down with the winter blues, I encourage you to try this Avocado Tuna Salad. It will bring a little California sunshine into your life (especially for those who still have a couple month of snow to endure!) and transform an avocado into something entirely new. Get out of your routine, challenge yourself mentally, or just do something to get your endorphins going. You’ll feel alive and happy. The key is to get that fire going and keep stoking it!
Avocado Tuna Salad
Prep Time5 minutes
Cook Time0 minutes
Activity GuideBackpacking, Bike Touring, Car Camping, Day Trip
- 1 ripe avocado, halved and pitted
- 1 5-ounce can tuna
packed in water, drained
- 2 teaspoons capers
- 1 stalk celery
- zest and juice of 1 lemon
- 2 teaspoons olive oil
- salt and pepper, to taste
- a handful of microgreens or sprouts
- Zester or microplane grater
- Stir together tuna, capers, celery, lemon zest and juice, olive oil, salt and pepper in a bowl.
- Spoon the tuna salad into the avocado halves and serve with microgreens or sprouts.