Salads are a staple part of my diet—I can never get enough fresh vegetables. You can get really creative with veggies, but sometimes simple is best. I like a recipe that is quick to prepare comprised of ingredients found in most kitchens, but perfected nonetheless. Smaller sizes and different textures in a salad will greatly enhance the pleasure of each bite. I mean, who wants to eat a salad whose mouthfuls are made up of only lettuce?
With a varied forkful, only a basic dressing is needed. In fact, don’t drown the variety with a dressing from the store! A simple olive oil with salt and pepper does just fine. Balsamic vinaigrettes are always tasty, but truly unnecessary as they smother the freshness.
Recently, I’ve been tossing green onions into most everything I make. And, wow, do they add some pizzazz! Throwing avocado into the mix provides a softness to counter the crunch of everything else. Here’s a recipe that takes into account size, texture, simple dressing and the distinguishing taste of green onions:
Romaine lettuce, carrot, cucumber, avocado, tomato, green onion, olive oil, salt, pepper
(That’s it! That’s really all you need!)
Serves: 2 people
- Break the lettuce into small pieces. When you think you’ve made the pieces small enough, break them one more time!
- Shred the carrots.
- Dice the cucumber and tomato.
- Chop the green onions.
- Cube the avocado.
- Mix together in a bowl with a drizzle of olive oil, a couple pinches of salt and a dash of pepper.
- Serve, eat, enjoy!