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.
I'm eating pad thai I got from a food truck. I don't feel like I've eaten superpowers but man does New Haven know how to rock a food truck.
ReplyDeleteMmm... the basil and lime in my salad totally made me hungry for thai food. And I have MAD love for food trucks - I'm happy to hear New Haven is awash in them, since I intend on visiting my brother there sometime!...
DeleteAs your blog superfan, I highly encourage you to visit New Haven. I'll take you for dim sum and to the museum of British art (it's real purdy). Or I'll just watch you from the bushes. Whichever.
DeleteI'd love a tour guide!
DeleteYum! I've been addicted to salads lately. I don't know why I never think to put avocado in them.
ReplyDeleteHa! - I was the opposite. I've been addicted to avocados lately, and have no idea why I've never put them on a salad before.
DeleteYum. I'm going to have to try this combination. I just tried making a kale caesar salad based on one I had at a restaurant on a recent work trip. If not using baby kale, letting the kale marinate in 1-2 tbsp of lemon juice softens it up a bit.
ReplyDeleteI read about that somewhere yesterday! I'll be trying that soon as well. My kale is still growing wildly, and I knew there had to be more to its preparation than kale chips...
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