Lettuce-less Summer Salad

I'm coming up on a week since my surgery and out of comic relief, there are not one but two milestones to celebrate today. First, getting back to having normal bowel movements and second was walking more than a half mile on my own. These might seem trivial but I'm down to celebrate any function of anatomy and physiology.   

Anesthesia and pain killers do a number on the body. The residual inflammation requires both rest and appropriate nutritional protocol. I have gut lining repair to work on from the antibiotics given during surgery and pain killers I took after the fact (little known fact, NSAIDS also mess with the good bacteria in the gut). The majority of my caloric intake has been in the form of liquid or very soft foods. Scrambled eggs, vegetable-based smoothies, bone broth, and nut butter have been keeping me going. 

I'm on the upswing and quite grateful. In honor of exploring some more solid foods, here's a simple salad idea for days when you also need anti-inflammatory care or just can't bear to stand over a hot stove. 

Ingredients

• 1 cup watermelon chunks

• 1 cucumber

• 1/2 of an avocado

• 1/4 cup coconut flakes

• 2 tablespoons coconut vinegar or lime juice

• optional: fresh basil

Method

Cut the watermelon and cucumber into bite-sized chunks. Dice half of an avocado, add all produce to a bowl. Toss with coconut vinegar or lime juice. Sprinkle with coconut flakes and fresh basil if using.