Category: Salad

My Mom Told Me To

November 15, 2012

My mom is relatively new to my blog.    She has always enjoyed my writing.  Back in the days when we used to write letters (remember those?), I sent a lot of mail home.  Whether I was in camp, on a bike in France while in high school, in college, or studying in Paris, she and my dad got a lot of letters from me.  She always said I was a good writer.

When I first starting writing this blog, I think my mom might have been perplexed.  Most people I knew were perplexed, including my own husband.  This was way back in 2008 and the idea that someone might want to write about the food they were cooking, take pictures of it, and put it out there to the general public seemed a bit strange in my circle.  One by one, friends and loved ones starting reading, commenting, requesting recipes.  But not my mom.  I know she loves me, loves my writing, loves my food – but I also know she does not love technology.  It took her getting an iPad to finally realize how easy it is to get online and read my blog and lots of other things.  Now she has joined the chorus of, “is this going to be on your blog?” when she eats something in my house that she likes.

My parents came to visit us in the beginning of October.  I was so excited to see them, to show them our new home, our neighborhood, the beauty of where we now live.  I was also anxious to show my mom a good time and feed her well because she had a big operation looming when they returned home.  My mom is young and vigorous and healthy but she has the bad luck to also have terrible joints.  She has been having pain in her hip and the time had come to have it replaced.  A hip replacement, as I’m sure you know, is a big deal with a long recovery.  She has been unable to bear weight – i.e.- stand – for the past month.  That means many things not the least of which is no cooking.  When she first told me about the operation, I immediately thought that I would cook for them.  That would be how I could help in a difficult situation.  Bring them food each week so that they could still enjoy dinners.  And then I remembered that I was moving and that would be impossible.

I’m the first born and the only daughter and I felt so guilty that I would not be able to help them in my way during a rough time.  So, before we moved, I made a huge amount of soup and a ton of freezer burritos, and stocked their freezer as best I could.  I also wanted to make them a special meal while they were here in Oakland.  I made a Thai green curry with the best of the end of summer and beginning of fall produce (recipe coming), and I made this delicious salad.  I didn’t take pictures because we were too busy eating and drinking wine and watching the sun go down.  At the end of the meal, my mom said, “You should really post that salad recipe because I think your readers would really like it”.  Oldest children do as they are told.

So, I made the same menu the next week.  The salad originally called for asparagus and I made it that way when my parents were here, but asparagus is so spring and it is so not spring, so I decided to swap out green for green and go with brussels sprouts.  I like brussels sprouts, Randy tolerates them, but I will admit they weren’t quite right in this salad.  They are terrific roasted and the marinade made them taste extra awesome but truthfully, they just didn’t go well in this salad.  So I’m giving you the recipe as originally written, with the asparagus.  If you don’t want to pay $7/pound for asparagus coming from Chile, I think zucchini or green beans would make a good alternative green vegetable.

One Year Ago:  Bulghur Salad Stuffed Peppers, Stilton Tart with Cranberry Chutney, Perfect Pumpkin Bread
Two Years Ago:  Roasted Mushrooms and Shallots with Fresh Herbs, Romaine Leaves with Caesar Dressing
Three Years Ago:  Creamy Artichoke Dip, Holly B’s Gingersnaps, Gianduja Mousse
Four Years Ago:  Spinach and Jerusalem Artichoke Soup, Bulghur and Green Lentil Salad with Chickpeas

Roasted Sesame-Giner Asparagus and Portobello Salad with Napa-Spinach Slaw
Adapted from The Fresh and Green Table
Serves 4

This recipe instructs you to grill both the mushrooms and asparagus which I think is a brilliant idea.  Our grill is propane-less at the moment, so I just used the oven to roast the vegetables.  In addition to that, I made a lot of little changes to the recipe.

¼ cup peanut or canola oil
2 tbsp. soy sauce
2 tbsp. rice wine
1 tbsp. sesame oil
2 cloves garlic, minced
1 tbsp. minced peeled fresh ginger
4 large portobello mushrooms, stemmed
¾ pound thin asparagus, trimmed
Kosher or sea salt
2 cups sliced Napa cabbage
2 cups baby spinach
¼ cup sliced scallions, white and pale green parts only
2 tbsp. chopped fresh cilantro
2 tbsp. freshly squeezed lime juice
2 tsp. sugar
1 to 2 tbsp. toasted sesame seeds

Preheat the oven to 425ºF.  In a glass liquid measure, combine the peanut or canola oil, soy sauce, rice wine, sesame oil, garlic, and ginger.  Whisk until well combined and transfer 3 tablespoons of the mixture to a separate bowl.  Put the portobello caps, stem-side up, on a rimmed baking sheet and pour the remaining marinade into the four caps.  Let sit for 20 minutes while the oven preheats.

Have the mushroom caps at one end of the sheet, place the asparagus at the other end.  Season the asparagus with a pinch of salt and roll the asparagus around in any of the marinade that has dripped off the mushrooms.  (Tilt the mushroom caps and pour some of the residual marinade over the asparagus.)  Make sure to rub the bottom of the mushroom caps in the marinade as well.  Remove the asparagus to a plate.  (They will not take as long to roast as the mushrooms.)

Place the mushrooms in the oven and set a timer for 8 minutes.  Pull them out, flip them over, and place the asparagus on the other end of the sheet.  Roast for another 8 minutes.  The asparagus should be bright green, crips tender, and browning in places and the mushrooms should also be soft and browning in places.  Put them back in the oven for a few minutes if they do not seems done.

In a large mixing bowl, combine the cabbage, spinach, half the scallions, half the cilantro, and half the sesame seeds.  Add the lime juice and sugar to the reserved marinade.  Whisk until well combined.  Pour in the marinade and toss well to coat.

Slice the mushrooms into ½-inch thick strips and slice the asparagus diagonally into 1-inch pieces.  Gently toss the mushrooms and asparagus into the rest of the salad.  Garnish with the remaining scallions, cilantro, and sesame seeds.


Hold the Lettuce

August 21, 2012

Hey, you know what?  I love salad.  I bet you didn’t know that.  I bet I’ve never said that.  I bet you couldn’t tell from the 55 salad recipes on this site.  I bet you couldn’t.

I would say that every single time I cook, I make a salad as well.  Sometimes I only make salad.  Salad, salad, salad.  Ahem.  Most of the time I use lettuce.  Very occasionally I use spinach.  Sometimes I don’t use a leafy green at all.  Which brings me to this stunner.  I bought zucchini at my farmers’ market because I couldn’t get this dish out of my mind but I ended up taking it in a different direction.  Also I didn’t have any burrata.  Also I was trying to cook through things in my pantry and refrigerator.

So I grilled slabs of zucchini, shelled peas, chopped up kalamata olives, drained chickpeas, grated Pecorino cheese, and chopped mint.  I put everything in a big bowl and tossed it with a little olive oil and the juice of a lemon.  I sprinkled Piment d’Espelette over the top and was prepared to really like the whole thing.  With the exception of zucchini, those are all ingredients that I use to boost flavor in other dishes.  Chickpeas round out pastas and soups in my house, mint can be surprising in Asian food, Pecorino tastes great with eggs, fresh peas add a nice pop to leafy salads, and olives are welcome just about anywhere.  So I expected to like all my favorites together in one bowl.  I guess I just wasn’t prepared for how tasty this was.  Nutty, smoky, sweet, very savory.  I can’t wait to make it again.


One Year Ago:  Radicchio Tart; Orecchiette with Roasted Tomatoes and Corn; Summer Potatoes Stewed with Eggplant, Peppers, and Olives; Pilaf with Vermecelli, Chickpeas, and Apricots
Two Years Ago:  Roasted Eggplant Caponata, D’Lish Peppadew Peppers, Chard and Saffron Tart, Vanilla Cake with Strawberry and Cream Frosting
Three Years Ago:  Mixed Berry Spoon Cake
Four Years Ago:  Succotash

Grilled Zucchini Salad with Chickpeas, Mint, and Pecorino Romano
Dana Treat Original
Serves 4-6

Usually I say frozen peas are just as good as fresh but not in this case.  You want crunch as well as sweetness.  If you can’t get fresh peas, I would buy a couple handfuls of snap peas and thinly slice them on the diagonal.  If you don’t have Piment d’Espelette you can either just grind a bit of black pepper over top or, for a bit of smokiness, sprinkle a bit of smoked paprika over top.

3 large zucchini, thickly sliced on a diagnonal
Olive oil
Kosher or sea salt
¾ cup kalamata olives, halved
1 can chickpeas, rinsed and drained
½ cup shelled fresh English peas
Leaves of 2 large sprigs mint, thinly sliced
1 cup freshly grated Pecorino Romano cheese
Juice of 1 lemon
Several pinches Piment d’Espelette

Heat a grill to high.  Place the zucchini slices in a large bowl.  Drizzle with a liberal amount of olive oil and a few pinches of salt.  Grill the slices until they are soft and have visible grill marks.  Make sure to flip over half way through.  Take the slices off the grill and return them to the bowl.  Allow them to cool slightly, then add the olives, chickpeas, and peas.  Toss gently and allow to cool to room temperature.  Then add the mint, cheese, and the lemon juice.  Toss carefully to combine.  I found I had enough olive oil from the zucchini for my taste but add more if your salad needs it.  Sprinkle the Piment d’Espelette over top.


Pike Place Market Memories

June 6, 2012

Have you visited Seattle? Then you have probably visited the Pike Place Market. I know it is always first on my list as a stop for visitors. There is something very unique about that special place. It is a market filled with tourists, especially on a sunny August Saturday, but it is also a place that the locals flock to. Everyone has their favorite produce stand, favorite fish market, favorite place to buy flowers, favorite cup of coffee, favorite place to grab a quick bite.

My family moved to Seattle in the summer of 1975. I know this because I remember having my 5th birthday party on the back porch of our house with a bunch of kids from the neighborhood who I didn’t know. We had a tree growing in our backyard that the builders did not want to cut down, so there was a perfect hole cut in our deck for the tree to grow through. That oddity and a birthday cake was enough of a draw for the neighborhood kids to celebrate with someone they didn’t know.

My parents are both from New York and in some ways, Seattle was a tough move, especially in 1975. They fell deeply in love with the beauty, the access to nature, the (then) low housing prices, and the quality of the air. They missed the culture, food, and community that they left on the East coast. Seattle did not have the bakeries they were used to, decent Italian food, or any good bread; but it did have great coffee, seafood, Chinese food, and the Pike Place Market. I have so many memories of visiting the Market (as the locals call it) all the way from being a very young child to just last week.

The floor of the Market is lined with tiles, each bearing names of families. We have one of those somewhere in the maze of corridors. I remember trudging down to the original Starbucks to buy bags of coffee to bring back to the friends who stored my boxes of clothes and books in the college town 3,000 miles away from what was then, the only Starbucks in the country. I remember buying pounds and pounds of English peas and eating them, straight from the pod, as we jostled through the crowds. Every year through high school, I gave my mom the gift of flowers once a week for a month for Mother’s Day, and I delighted in the huge bouquets that my babysitting money could buy at the Market.

Now I love to take the boys with me on my Market forays. It is just busy enough there that they stay close to me, a tiny bit timid in the crowds. We have to stop for donuts at the little place where they can watch them come out of the fryer, and we have to avoid the fish-throwing guys because the boys are terrified that they might get hit with a fish. They stand (mostly) patiently waiting at my favorite produce stand, hoping they will get a taste of grapefruit or plum, or whatever is on offer that day. And they negotiate with me about how many honey sticks we can buy.

It is a special place to be sure. Recently, a new Pike Place Market cookbook came out, called Pike Place Market Recipes. My friend Jess Thomson wrote the book and she did a fantastic job of telling the Market’s story. She profiles purveyors, stands, and the building itself. It is the true kind of cookbook that you can take to bed with you and read as a novel. But the best part, truly, is the recipes. Jess is a terrific cook, a terrific recipe writer, and her food is amazingly delicious.  This book truly does her talents justice as it features sweet and savory, meat and vegetarian.  My experience with Jess’ recipes is that they are tested to perfection.  This is a cook you can trust.

One Year Ago:  Shaved Spring Vegetable Salad, Puff Pastry Squares with Pea and Tarragon Purée
Two Years Ago:  Rhubarb Bette, Asparagus with Grilled Shiitake and Soy Vinaigrette
Three Years Ago:  Oven-Fried Rice Balls with Gruyère, Mexican Pizza with Corn, Tomatillos, and Chipotle

Roasted Pickled Cauliflower Salad
Adapted from Pike Place Market Recipes
Serves 4

The only changes I made to this glorious recipe is reducing the amount of onion (raw onion is too abrasive for me – even it is a sweet one), and adding a bit of avocado.  I used a mandoline to slice the fennel and the onion – thin is key.  Roasting the cauliflower before pickling it is genius.  Softer texture, mellower flavor.  Finally, Jess suggests making the cauliflower a day ahead but I found it was perfect after just a few hours.

 For the roasted cauliflower:
1 large head cauliflower, cut into bite size florets
2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the pickling brine:
1 cup warm water
2 tbsp. sugar
1 tbsp. kosher salt
1 tsp. red pepper flakes
2 garlic cloves, minced
1 cup white wine vinegar
½ cup fennel fronds

For the dressing:
1 tsp. Dijon mustard
1 tsp. minced garlic
2 tbsp. orange juice
2 tbsp. white wine vinegar
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the salad:
¼ cup toasted hazelnuts, coarsely chopped
1 small fennel bulb, very thinly sliced
½ small sweet onion, very thinly sliced
½ ripe avocado, cut into bite size pieces
3 cups mixed salad greens
Freshly ground black pepper

Preheat the oven to 400ºF.  Line a baking sheet with parchment paper or a silicon mat, and set aside.

Place the cauliflower in a large bowl, drizzle with the olive oil, and season to taste with salt and pepper.  Stir the cauliflower to each floret well, then transfer to the prepared sheet.  Roast the cauliflower until lightly browned, about 20 minutes.  Transfer cauliflower to a bowl and allow to cool completely.

While the cauliflower cools, make the pickling brine:  Stir the water, sugar, salt, red pepper flakes, and garlic together in a large pickling jar (or a similar container that can hold all the florets) until the sugar and salt dissolve.  Add the white wine vinegar and the fennel fronds.

When the cauliflower has cooled to room temperature, add it to the pickling brine.  Refrigerate for a few hours or overnight.

Make the dressing:  In a small bowl, whisk together the mustard, garlic, orange juice, and vinegar.  While whisking, add the olive oil in a slow, steady stream whisking until emulsified.  Season to taste with salt and pepper.

To serve the salad, mix together about a cup of the pickled cauliflower (drained) with the hazelnuts, fennel, onion, avocado, and salad greens.  Add dressing to taste and serve immediately, garnished with pepper.

The Dole Summit

May 25, 2012

(There is, believe it or not, a recipe at the end of this post.  Thank you all for your patience with my lack of food posts lately.  Thank you for your support during this uncertain time.  And thank you to Dole as well for being patient while I took my time writing this post.)

I would imagine that each person who starts a blog has several hopes for it.  Some people might want to make money, others might want to make friends.  Others want to convey a message.  I think I have four hopes for my site.  I want to capture my cooking and my family life as we eat and live it.  I want to share the beauty of homemade treats.  I want to help people see that vegetarian cooking is not about a lack of something but instead a bounty of almost everything.  And I want people to find joy in salad.

Yes.  Salad.  If you have spent any time here, you probably know how I feel about salad.  It is not a way to shovel vegetables in you mouth and it is not a deprivation thing, as in “I will have salad instead of what I really want.”  Salad is a beautiful and delicious thing unto itself.  I truly believe this and perhaps that is why there are currently 53 salad recipes on this site.

So, it made sense to me that when the good people at Dole invited me to Monterey for the Dole Summit, that I should go.  Each time I get offered something because of my blog, whether it is a product to try out, a new tool to use, or a trip, I carefully consider whether it makes sense for me to accept.  In the case of Dole, I did pause.  In the past few years, I have come to really love buying big heads of lettuce from my local farmers’ market.  In my cooking classes, I encourage people to do the same.  Would it be contradictory of me to say one thing and do another?  And then I had to realize that, as much as I do love those big heads of local lettuce, at least half of the year they are not available.  Lettuce still has not made an appearance at my market this year.  So what do I do in the off-season?

Sometimes I buy whole heads of lettuce but truthfully, they are often waterlogged and tasteless.  I’ve realized that I am better off either buying lettuce in a bag or buying the newer clam-shells that hold small heads of lettuce.  Dole has a terrific one with one head of red leaf and one of green and, once you cut out the core, the leaves are perfectly bite size.  Basically, once I got over myself, I said yes to Monterey.

And I’m so glad I did.  I had been to Monterey once in my life, at a time when I was personally very unsettled.  How nice to be back in such a beautiful place in a much happier (albeit a bit uncertain) time of my life.  The Dole folks set us up in a beautiful hotel, The Clement Intercontinental, and planned a lovely and informative two days for me and some wonderful bloggers.  Truthfully, what I like best about these trips is getting to meet new people and reconnect with old friends.

Our time together was nicely split between fun and learning.  We got to visit the Dole headquarters where we learned that this company, which is the largest producer of fruits and vegetables in the world, actually contracts with as many as 9,000 individual farmers around the country.  We learned about the tremendous amount of research that goes into every product they take to market and about some of the science behind the bags.  We got to taste several different salad blends that all tasted wonderful to this savory breakfast fan.  Then they sent us to lunch in Carmel.


I can tell you, without question, that this was the best lunch I have had in a long time.  Perhaps ever.  The amazing people at La Bicyclette put together an incredible spread for us, using Dole’s produce, and every single thing I tasted was amazing.  I happened to be sitting at a table with a number of gluten-free or vegan or gluten-free/vegan folks and the restaurant did an amazing job taking care of everyone.  If you have read any account of the Dole Summit, you have probably heard about the carrot risotto.  Superlatives are not enough praise.  It was to die for.  I had the added bonus of being able to taste the vegan version which was just as good – just different.

From Carmel, we headed to where some of the lettuce was being harvested in the incredible fertile Salinas valley between the mountains.  It was mind boggling to realize that much of our country is being fed off what is harvested in that valley.

After donning our hair nets (Irvin looks particularly handsome in his, don’t you think?), we walked out to where a group of people were, one by one, picking heads of iceberg lettuce and preparing them for shipment.  They worked with assembly line precision although this assembly line was out in the fresh air and sunshine.  I’ve never been a big fan of iceberg lettuce, but seeing them perfectly ripe and tasting them just after picking, I think iceberg can have a place at my table.

We concluded our trip the next day with a beautiful tour of the legendary 17-mile drive, taking us along spectacular scenery of the Pebble Beach Resort.  We stopped for the views, took lots of pictures, chatted about seeing each other all again at BlogHer, and contemplated what we were going to make when we got home.

One of the salads that they served us on that first morning had an intoxicating sun-dried tomato dressing.  They were kind enough to share the recipe for the salad and I made it almost as soon as I got home, with some tweaks.  I am the kind of crazy person who has burrata in my refrigerator (just in case!) so I used that but a good fresh mozzarella would be delicious too.  This is hearty, almost main course salad, the kind that I so advocate here on my site, and I’m thankful to Dole for the inspiration and for a terrific trip.

Greens with Sun-Dried Tomato Dressing and Parmesan Cheese
Inspired by Dole
Serves 2-3

For the dressing:
½ cup extra virgin olive oil
½ cup marinated sun-dried tomatoes
¼ cup balsamic vinegar
¼ cup water
1 clove of garlic
3 Tbsp. freshly grated Parmesan cheese
Salt and ground black pepper, to taste

For the salad:
5 ounces bagged salad greens
½ pint cherry tomatoes
½ cup kalamata olives, pitted and halved
¼ cup shaved Parmesan cheese (a carrot peeler is good for this)
4 ounces burrata cheese, pulled into small pieces (or fresh mozzarella, cut into small pieces)

Make the dressing:
Place the olive oil, sun-dried tomatoes, balsamic vinegar, water, garlic, and Parmesan cheese in the blender.  Blend until smooth.  You may need to add more water to get a thinner consistency.   Set aside.

Make the salad:
Preheat the oven to 400ºF.  Place the cherry tomatoes on a small baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.  Roast in the oven until softened and starting to brown in spots, about 15 minutes.  Remove and set aside.

Place the olives in a salad bowl.  Shave the Parmesan cheese into the bowl.  Place the greens on top.  Spoon in a bit of the dressing and toss well.  Add more dressing if you wish.  Place the burrata or mozzarella cheese over the surface of the salad and serve with additional dressing on the side.

My Never-Ending Love of a Good Salad

March 16, 2012

When Gail Simmons, she of Top Chef and Top Chef Desserts fame, was at Book Larder last week, someone in the crowd asked where she likes to eat in New York.  It was at just that moment that she asked me to take a bowl of egg whites into the back room with the hand mixer for a good whipping.  (This was something we had worked out that I would do ahead of time, she was not being bossy.)  I heard her say “ABC Kitchen” and then did not hear the other suggestions because the door was closed and I had an earful of mixer.

Later, after most of the people had left and she was signing our books, I told her that I would be in New York for a quick stop before my college reunion, that I am a vegetarian, and asked her where I should eat.  She again said ABC Kitchen.  So the moment I got home, I checked out the web site and put an email out to a college friend asking if she wanted to check it out.

As it turns out, we will most likely go somewhere else but looking at the ABC Kitchen menu online, my eyes got stuck on a number of dishes.  The “entrée” section is all meat but almost all of the pizzas are vegetarian as are a few of the pastas.  (Please tell me I am not the only one who enjoys looking at restaurant menus.)  And then this:  roast carrot and avocado salad, crunchy seeds, sour cream, and citrus.  I had to make that.

I think my love for salad has been well documented on this site.  I could happily make it my life’s mission to introduce people to really good salad.  No boring overdressed greens here.  No iceberg lettuce and bottled dressing.  And really, my plan was to have no greens at all in this beauty.  But whenever I make salad, especially if it is for friends, I make a lot.  And then I add to it.  I eat a lot of salad and I want to be sure there is enough for everyone.  (I have a chronic fear of not cooking enough food.  Yes, I am Jewish.)  I had two friends coming over for dinner and as I was eying the salad bowl, it looked a little skimpy for three so I threw in a handful of spinach.  It was nice with the greens but I think it would have been better without.

So what did I do?  I cut carrots into diagonal coins, drizzled them with olive oil, salt, and pepper, and roasted them until they were just a  bit brown.  I cut a huge avocado into healthy chunks, suprêmed a grapefruit and two tangerines and saved the juice that I squeezed from the membranes.  I used some of that juice, a dollop of crème fraîche, and touch of salt for the dressing.  I made the seeds from Tara’s site that I have been wanting to make ever since I first ate them sprinkled over rice at Nettletown, and even more so after I heard the incredibly sad news about Christina Choi.  Those seeds, which I am tempted to put on everything, garnished the salad beautifully.

One Year Ago:  Sweet and Salty Popcorn with Orange Blossom Honey, Pizza with Sun-Dried Tomato Jam and Broccoli Rabe, and Potatoes, Jerusalem Artichokes, Arugula and a Poached Egg (also inspired by a menu)
Two Years Ago:  Sautéed Tempeh with Coconut Milk and Peas
Three Years Ago:  Chocolate, Hazelnut, and Ginger Biscotti, Tropical Gazpacho

Roasted Carrot and Avocado Salad with Citrus Crème Fraîche Dressing

Dana Treat Original
Serves 3-4

I made this salad again with arugula instead of spinach which I liked better.  Still, I think it would be best with neither.

6 large carrots, peeled, cut into coins on the diagonal
2 tbsp. olive oil
Kosher or sea salt and freshly ground black pepper
1 large avocado, cut into 1-inch chunks
1 large pink grapefruit
2 tangerines (or Blood Oranges if you can find them)
1 heaping tbsp. crème fraîche
3 tbsp. Nettletown Seeds (recipe follows)
2 handful greens (optional)

Preheat the oven to 400ºF.  Place the carrots on a baking sheet.  Drizzle with the olive oil, a large pinch of salt, and a few grinds of pepper.  Roast in the middle of the oven until the carrots are brown in spots and completely tender, about 15 to 18 minutes.  Remove and allow to cool.

Using a small serrated knife (a tomato knife is perfect for this), cut the peel off the grapefruit.  Using the same knife, cut in between the membranes to release the fruit into a bowl.  Squeeze the juice from the membranes into a separate bowl and reserve.  Cut the peel from the tangerines and then slice them into ½-inch thick slices.  Cut the slices in half and put in the same bowl as the grapefruit pieces.

Place the crème fraîche in a small bowl and add about 2 tablespoons of the grapefruit juice.  Add a pinch of salt and a few grinds of pepper.  Whisk well to combine.  This will be your dressing.

Cut the avocado into chunks and place in a salad bowl.  Add the citrus and the carrots.  Also add the greens if using.  Pour in the dressing and toss to coat gently.  Garnish with a healthy sprinkling of the seeds.

Nettletown Seeds
Makes about ¾ cup

3 tbs sunflower seeds
3 tbs pumpkin seeds
2 tbs sesame seeds
1 tbs flax seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp salt

« Older Posts Newer Posts »