Sometimes I don’t know what I’m going to make and I just pull a bunch of ingredients out of the fridge and stare at them for awhile. This week I did this at my sister’s house in West Texas. For breakfast, we ended up with veggie omelets and a refreshing cucumber-apple salad (that was similar to a Waldorf, with a few modifications).

Here’s the recipe for the salad:

2 kirby cucumbers
1 gala apple
2 sticks of celery
1/4 c sour cream (I normally like to use greek yogurt)
Fresh squeezed lemon juice
1 T honey