you guys. there has been a major development in my life that is a complete game changer. wes put up my hammock that i registered for when we were getting married. yes, you read that correctly. i registered for a hammock. no, it is not the functional camping kind. it is a hot pink, yellow and blue hammock with fringe and it fits perfectly in our little secret garden on the side of our house. i've always been one of those weirdos who would never leave their bed if they didn't have to, so the hammock is pretty much the best thing that has ever happened to me. it's heating up in socal, things in the garden are blooming, and i'm currently working on my computer cradled by the love of my hammock. i'm in heaven.

and now that our side yard is getting more sun, plants are starting to produce. we are changing over our raised bed and we needed to pull the last of the winter carrots. some cucumbers and asian ingredients were the perfect compliment. sorry east coast, it may be snowing out there but it is beautiful in costa mesa and i'm looking for light and bright. and this salad delivered.

pickled cucumber & carrot salad
serves: 4
prep time: 10 minutes
active time: 5 minutes
inactive time: 1 hour to over night
total time: 1 hour 15 minutes
ingredients: 1 large english cucumber, thinly sliced (about 3 cups). 1 cup thinly sliced heirloom carrots (you can use whatever carrot you have). 1 green onion, chopped. .25 cup rice vinegar. 1 tbs sesame oil. 1 tbs lime juice. 1 tsp white sugar. .5 tsp salt. 1tbs sesame seeds.

in a medium bowl, combine your cucumber, carrots and green onion. season with salt and set aside.

in a small bowl, combine the vinegar, lime juice, sesame oil, and sugar.

whisk till completely combined.

pour over the cucumber carrot mixture and mix well to combine. place the salad in the fridge for an hour for it them to chill and pickle. stir every 10 to 15 minutes so that all the veggies are equally pickled.

when you are ready to eat, divide your salad among four plates, laying the veggies in an even layer.

spoon some of the reserved dressing over the salad.

sprinkle with sesame seeds.

serve cool.

xo, a

pickled cucumber & carrot salad
serves: 4
prep time: 10 minutes
active time: 5 minutes
inactive time: 1 hour to over night
total time: 1 hour 15 minutes
ingredients: 1 large english cucumber, thinly sliced (about 3 cups). 1 cup thinly sliced heirloom carrots (you can use whatever carrot you have). 1 green onion, chopped. .25 cup rice vinegar. 1 tbs sesame oil. 1 tbs lime juice. 1 tsp white sugar. .5 tsp salt. 1tbs sesame seeds. in a medium bowl, combine your cucumber, carrots and green onion. season with salt and set aside. in a small bowl, combine the vinegar, lime juice, sesame oil, and sugar. whisk till completely combined. pour over the cucumber carrot mixture and mix well to combine. place the salad in the fridge for an hour for it them to chill and pickle. stir every 10 to 15 minutes so that all the veggies are equally pickled. when you are ready to eat, divide your salad among four plates, laying the veggies in an even layer. spoon some of the reserved dressing over the salad. sprinkle with sesame seeds. serve cool.