Bunny battle royale & 2 vegan summer salads

While traveling this week, the bunnies got into my garden. They ate the zinnias out of the front pots, two new arbor vines and–most annoyingly–my herbs. They destroyed the cilantro, did quite a number on the dill and parsley.

People: This is war.

My mom graciously enclosed what’s left and let’s hope they bounce back. Avery has been assigned to “shoot” hockey pucks. Not my fault if bunnies are in the way.

Read below for the draft post I had started while on the road. The irony!

………

Which herb is my favorite? Tough choice. Why limit life to just one?

I am thrilled with my expanded herb garden, which is going gang busters with all of the rain we’ve had–except the basil, which is craving for the sun and heat.

Fresh tarragon, dill and mint are growing well right now and I am sprucing everything up with a few herbs. I vary those 3 on my avocado toasts for breakfast. I have an avocado toast “problem”/addiction. I love it! I substitute tomatoes for the salmon now, but that recipe remains the best base.

A long-standing favorite summer salad is chicken tarragon with grapes. So when I came across this vegan version on the Charming Chickpea, I couldn’t resist. Super easy and super awesome! I added tarragon, red grapes and red onions and threw it in a wrap.

We also tried a new recipe from Bon Appetite: Asian melon salad. Super bright with mixing textures of the soft honeydew and crisp cucumber. The ginger dressing with the serrano is fantastic. We skipped the avocado (not ripe yet plus I use it in my toast) and peanuts (oops forgot those at the store!) but made up for it with plenty of fresh mint! It’s a weed. And I am thankful because that means I can’t kill it.

Unless the bunnies figure it out, I should be good.

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