this salad has been like, whoa, for me the past few months. the mixture of vegetables, seeds, and toasted nuts make it feel like a bacon stuffed, guilt inducing meal that just happens to make you feel great afterwards. trust me, it’s worth a try – mostly because you won’t stop stocking the ingredients in your kitchen.
such a delicious salad, make with your own homemade or favorite dressing!
i call this: ingredients on my butcher block.
and then all it needs is dressing!
the best green avocado salad – makes 2 servings
5 cups spinach
3 cups dino kale – cut into ribbons
1/4 cup chopped cilantro
2 green onions – cut into slivers
1/4 cup feta cheese
1/8 cup toasted pepitas
1/8 cup toasted chopped/slivered almonds
1 zucchini – chopped
1 red bell pepper – chopped
1 corn on the cob
1. boil the corn about 8 minutes.
2. set your oven to broil (high). once the corn is done and has had time to cool, take a knife to the kernels and cut them off. combine the corn with the zucchini and red bell pepper and broil in the oven for about 10 minutes or until the vegetables have a little char on them.
3. in the meantime combine the remainder of the ingredients in a large bowl.
4. once the vegetables are done, add them to the salad and toss together. sometimes i make my own balsamic vinaigrette (1/4 cup olive oil + a few tablespoons balsamic + salt/pepper), and sometimes i use a semi-homemade mango dressing (bragg’s hawaiian dressing/marinade + sriracha + salt). both are awesome on the salad!
a few extras. i have so many ideas and pictures of things i would love to post but haven’t had time. so, here it goes:
it’s indian summer in sf and no one is letting it pass without being outdoors.
darren and i have been pal-ing around on some dog-friendly adventures and day trips thanks to weekend sherpa. it is seriously the BEST website i have started using since pinterest 😉 packed with great adventures in a variety of areas around california. you can search with priorities like: wine tasting, dog-friendly, overnights, hiking..etc. take a look, you won’t be mad at me.
our most recent was a trip to half moon bay where we visited their saturday farmers market, went to pillar point, ate on the beach via barbara’s fish trap, and did a mini beer tasting at half moon bay brewing company. take me back, and far away from monday.
THIS is a breakfast sandwich that i could not pass on telling you about. toasted english muffin, cream cheese (could probably sub for avo), heirloom tomato, butter lettuce. obsessed.
a punch that i had on a recent trip to coqueta. i wouldn’t post this if the restaurant wasn’t completely amazing. please go. and then go home and try to make this from scratch and give me the recipe. holy crap.
farmer’s market punch
rum, honeydew juice, lemon, mint, and cucumber ice
swiss chard, white bean, and pancetta pot pie. last weekend a friend of mine and i made this for ourselves and the boys. there was one drop left and only because we couldn’t fit it in our stomachs. i ate it for breakfast the next day. i skipped the celery and added a couple new potatoes – you could also opt out of the pancetta. i should note that we ate it before i could take a snapshot of the inside, sorry.
lastly, when it got reeeeeaaally hot one day, i made this salad. not sure what to call it, but this is what was in it and it was divine:
pickled onions, cherry tomatoes, cucumber, basil flowers (super intense basil flavor), feta, and quinoa cooked in veg broth
until next time!