Yep, it’s Monday and I’m posting about a salad. We’ll just say that I am supporting meatless Mondays. The reality is that I eat salad almost every day in the summer. So once I am done telling you about ribs, or pork shoulder, or whatever I have grilled up lately, I always have a salad or two I could talk about. And because I am a salad ninja, they are always worth sharing.
Salads are deceptive. They seem so simple but you gotta get the right combination of ingredients or they can be just… meh. The first choice is picking your greens. I’m a little partial to packaged salads that have a variety of greens — like a spinach and spring mix. But you might like romaine or red leaf lettuce or something else. Just try to get a mix and make sure there is a little crunch in there somewhere.
Right now the avocados are plentiful and cheap and tasty. And they meet Awesome Salad Topping Rule #1: Add something creamy or rich. Next rule is to give em some crunch — finely diced sweet onion and red bell pepper were my choices. With avocado, I sometimes throw in crushed tortilla chips, too; you could also do halved grape tomatoes instead of the red bell pepper. If you have some sunflower seeds or nuts, you could add a handful. But, I just stuck to the basics.
The dressing was about as basic as it gets — vinegar, olive oil, honey, and pepper. If you have never made your own salad dressing, I dare you to do it for a week. It takes about 3 minutes and tastes loads better than anything you get in a bottle. I know I talked about quality vinegar before and what a difference it can make so I won’t belabor that point. (Or maybe I just did, huh? Sneaky.)
I dressed those greens up and piled em on the plate like this…
Here’s the recipe, y’all…
Summer Salad with Avocado (Serves 2)
2 big handfuls of salad greens (like half spinach, half spring mix)
1/2 large hass avocado, diced
1/2 large red bell pepper, finely diced
1/3 cup sweet onion, finely diced
1 tsp extra virgin olive oil
1/2 tsp honey
1 tbsp mild or flavored vinegar*
*You could also use plain ‘ole red wine or apple cider vinegar, but you might need more honey
3 grinds or a sprinkle of pepper
Layer greens and toppings in a salad bowl. Combine olive oil, honey, vinegar, and pepper with a whisk. Drizzle over salad and toss. Grind more pepper on top, if ya want.