Thursday, December 6, 2012

The Ultimate Salad





This salad is our go to salad. We eat this salad about 5 nights a week. For us, it works. I feel great, full and a bit glutinous which is awesome. Of course, you can't be truly glutinous with this salad...even if you eat a trough full. The beauty of this salad is versatility. Add some potatoes or chickpeas. Spice it up to your liking. Use it as a side dish to compliment another veggie dish. Honestly, get crazy.

In order to make this salad perfect, you'll need a stainless steel bowl and a single blade mezzaluna. The avocado will act as your dressing and blends perfectly once you start chopping. Don't be timid with the chopper. You'll want the salad to be chopped quite finely.



Ultimate Salad
serves 4
325 calories per serving

3 ripe avocado
2 cucumbers or 1 ½ english cucumbers
¾ bundle of celery
1 small bag of frozen peas
1 sweet onion
1 ½ cup of spring greens or herb salad greens
½ red pepper
2 cloves garlic
2 Tbsp dill
1 Tbsp of lemon juice or half squeeze of fresh lemon
¼ tsp black pepper
½ tsp salt

First, you'll want to chop all your veggies as small as possible: cucumbers, celery, onion and red pepper. Toss into an overly large stainless steel bowl or use 2 bowls as you'll need room to chop without sending your vegetables to an untimely death. Add the pitted peeled avocado probably didn't need to tell you to pit and peel them but tired moms and dads sometimes need a bit of extra reminders. Next, thaw your peas under warm water (or however you'd like) and add to your vegetables. Add the greens, minced garlic, dill, lemon juice, black pepper, and salt into the bowls. Now, time to work. Chop with your mezzaluna. Get aggressive! You'll want to chop until the celery and cucumbers are in small bits and avocado is acting as a creamy dressing covering the entire salad.







1 comments:

Michelle Simmons said...

Just found your sire... LOVE IT! Thanks for opting ll these great ideas!