Yesterday was a pretty major moment around these parts — I left Target having spent less than $20.
Can we talk about that for a second? Because, for me, this is an unprecedented, major life accomplishment; you see, I live way too close to Target for my own good and I often end up there wandering aimlessly. That habit sends me into an inevitable Target vortex that causes me to shop, often spending a lot more money than I planned. Has that ever happened to you?
If it has then you’ll understand why spending less than $20 is such a big deal. And why I half expected to be carted out on people’s shoulders, for trumpets to blare, and for balloons and confetti to fall from the sky when I left.
It’s not that I have a total lack of self restraint, but more so that I have a major lack with certain things — such as Target and, say, snacking on things like BBQ-flavored Pop Chips.
While I’d love to go one eating endless amounts of BBQ chips, I’m no longer in high school and that’s probably the last time my metabolism could handle that habit without hesitation. So, this time of year, when the weather gets warmer and the shorts shorter, I try to exercise restraint. I find it helps greatly when I attempt to eat one big salad at least once daily. Ok, I don’t really achieve that on a regular basis, but it’s the thought counts, right? (Please say it does!)
This Peruvian Shrimp Salad with Cilantro and Roasted Pepper Dressing is one that I’ve made for years because I find the shrimp, potatoes, and cheese really satisfying. So, give it a try because it’s got a lot going for it — sweet, salty, and a slightly spicy dressing — even if you won’t get a congratulatory confetti and balloon rain shower every time you eat it.