January 15, 2013


I whipped this up for lunch today, inspired by all the green in my fridge at the moment: a bed of arugula, topped with chopped avocado, basil, and copious lime (and salt and pepper to taste). I'm dubbing this the "Green Salad," a mean play on the sad salads we all often order by default at restaurants.

I feel like I've just eaten superpowers! The bitter, peppery arugula is softened by the fatty, smooth avocado; and the heady, licorice-y basil is cut nicely by the bright lime juice. A simple but super-potent flavor combo – it's like making out with margaritas and summer and gardens. Much needed on a dreary January day. No lie, I'll... probably be making this for lunch again tomorrow.