Wednesday, 9 March 2016

A Late Winter Salad with Avocado

Oh, wasn't this nice! It's been too long since I've made a good, green, crunchy salad. Since we've so gotten out of the habit of buying any vegetables, I've kind of forgotten to get greenhouse veggies for salads in the late winter and early spring. But it is possible to make a good green salad at this time of year.

In addition to the lovely colours this had such a great blend of crispy, crunchy, and smooth; sweet, tart, and bitter. The apple I used was a Red Prince; a wise choice this late in the season. So good!

If you are treating this as 2 servings; i.e. a meal for 2 people, you may want to be a little skimpy with the ingredients and supplement it with a couple of chopped boiled eggs. Otherwise, it should serve 4 to 6 as a side salad. 

2 to 6 servings
20 minutes prep time

A Late Winter Salad with Avocado

Make the Dressing:
the juice of 1 large lime
2 tablespoons balsamic vinegar
a little salt and freshly ground black pepper
1 teaspoon Dijon mustard
3 tablespoons sunflower or olive oil

Squeeze the lime for the juice; whisk or shake all the ingredients in a small bowl or jar. 

Make the Salad:
1 head hydroponic lettuce
1 large or 2 small heads Belgian endive
1 large or 2 small greenhouse baby cucumbers
1 large or 2 small apples
4 to 6 button mushrooms
1 medium avocado

Cut the lettuce from the roots. Tear or chop it up into bite-sized pieces, give it a quick rinse, and drain very well. Trim the endive and cut it in half lengthwise. If the core is large, cut it out. Cut the halves into 1 cm strips widthwise. Wash the cucumber and trim the ends; cut it in half lengthwise and into small pieces widthwise. Wash, core, and chop the apple. Clean and slice the mushrooms.

Toss all the above prepared ingredients together, and put the salad into the serving bowl. Cut the avocado in half, and cut each half into slices (I use a sharp-edged large shallow spoon to remove slices from the skin.) Lay them on top of the salad, and drizzle over the salald dressing.

Last year at this time I made Tomato & Celery Barley Soup.

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