No judging!

Okay, people, I'm back.  I know it's been, uh, a year, but I've honestly been pretty uninspired the last year or so.  Between going back to work, the wedding (my name is Brune now!  YAY!), and a crazy busy summer, I've done a lot of "interpreting recipes" but very little of making my own stuff up. 
To be honest, I also dropped off the fitness wagon, especially after the wedding.  But I'm back on the horse and signed back up at the gym today, and even swam a few laps!  Part of it has to do with some issues I've had with my left ankle/leg and right knee, but that's no excuse to just not exercise at all and eat whatever I want whenever I want. 
But I'm back!  And I even got inspired and MADE UP supper tonight.  The temperature was in the mid to upper nineties today, and with a broken a/c cooking wasn't happening and so I tossed together the best salad I've tasted in a long time.

Greek Shrimp Spinach Salad
1/2-2/3 lb. cooked peeled shrimp, thawed if frozen
1 lb. spinach leaves
1/2 red or yellow bell pepper, chopped
1 avocado, chopped
3/4 cup white or red onion, thinly sliced
3/4 cup crumbled feta cheese

Your favorite vinaigrette (For this, I used Newman's Own Greek Vinaigrette.  No regrets there.)

This is pretty simple!  Toss all the salad ingredients together; it should serve about 4 as a main course salad.  Serve with the salad dressing; try not to dress it beforehand as that makes the salad soggy and not as tasty for lunch leftovers.  Peter and I enjoyed this with a crisp, citrus-y white wine.  Our regular go-to is Pomelo, but availability varies so much depending on where you live that I don't know what you drink! 

Also, a hot-weather tip:  Sparkling water.  So good, especially the lime or lemon-flavored kind.  Neither Peter nor I like pop very much, but are swigging this stuff like it's our job. Now carry on!  How do YOU stay cool on hot days where you just don't want to cook?