#FusilliSalad

20250528 #breakfastdiary 1410, 20°C/mostly cloudy, 20 min/exercise (M) I figured the avocado would ripen nicely after a night, but it's still hard, not quite there. Guess it'll have to wait until tomorrow. While pondering that for a moment, I tossed this 430kcal #fusillisalad in taco salsa by @chang_seoryeong apunto.seo, bought recently at Duomo's @hyojadongduomo 17th anniversary market. Would've been even better served alongside tacos, of course~🌮🌮🌮

2 cups fusilli, salsa, grana padano cheese, 1/2 chwicheong cucumber, 2 cups cherry tomatoes, 1/4 cup peas, a little spinach, (store-bought) 3 shrimp balls

1. Boil the fusilli in salted water. 2. Meanwhile, wash the cherry tomatoes, cucumber, and spinach thoroughly and cut into bite-sized pieces. 3. Briefly blanch the peas and shrimp balls in boiling water. 4. Put the prepared ingredients in a bowl, add 2T salsa, and toss well. 5. Portion into a bowl and top with grated grana padano cheese.