Sunshine for the Soul
Now that September is here we are experiencing unseasonably warm temps and mosquitoes the size of house flies are making an appearance - LOVE that heat, but hold the bugs!
On the work scene, we are starting to see some progress with accounts moving forward after a period of indecisiveness and crippling frugality - needless to say, this is like finding a pristine pool of water in a desert!
Celebrate the last few days of summer and the first signs of economic recovery by making my Sunshine Salad (recipe follows) - it's easy and different and combines local greens with lime, buttery avocado and zesty grapefruit. Sure to leave a great taste in your mouth!
SUNSHINE SALAD
Salad :
2 sectioned pink grapefruits with membranes removed
1 large avocado, sliced
1/2 small red onion, sliced paper thin
6 cups mesclan or your favorite salad greens
2 tsp. poppy seed, toasted
Dressing:
1/3 cup grapefruit juice
zest of one lime
dash salt
2 Tbsp. virgin olive oil
1/2 tsp. cumin
1 tsp. liquid honey
Combine in a container with a tight fitting lid and shake well - can be made ahead and refrigerated until needed. At serving time, toss greens, grapefruit and onion with dressing; arrange avocado on top and sprinkle with toasted poppy seeds. Great with BBQ pork, steak or chicken. Try substituting oranges if you are unable to purchase nice grapefruits, or for a slightly sweeter version.
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