It all started because I really just wanted my sliced avocado to stay nice and green until lunchtime! Staring into a packed-lunch salad full of scattered brown chunks seemed extremely unappetizing at 7 a.m. (In previous attempts to preserve the prized avocado I’ve simply packed it separately and done the peeling and chopping at the office.). The key is citrus, yes?
According to guacamole recipes everywhere, YES. I sliced a lime in half, squeezed it all over the salad, snapped on the lid and gave it a good shake. Voila! Stay GREEN, little avocados!
It works. As do lemons. And all of a sudden I realized that making homemade salad “dressings” just got even easier.
There’s no magic secret here, and I’m not blowing any minds by sharing these two tricks, but because it took me a good while to figure out I thought they just might change someone else’s salad-making world. You never know!
1) Every salad I make at home is now dressed with a drizzle of olive oil & a squeeze of lemon OR lime (you can go crazy and combine them if that’s your thing). That’s it. Salad game-changer: discovered.
Of course you could go the traditional route & drizzle some balsamic vinegar in there, too. You can do whatever your taste-buds want. The point being that there’s no need for bottled anything, or shaking different vinegars or being fancy. There’s no need for 5+ ingredients or any knowledge of how to pair this, that and the other thing.
Salad dressings should be simple – let the toppings (veggies, nuts, seeds, greens, etc.) do the talking!
2) Add in fresh herbs! You’ll never look back. Rosemary & basil happen to be my favorite, and mint is next on the list.
Above: the newest addition to the kitchen, a pot growing fresh oregano, rosemary & basil. Below: the latest lunch-salad creation that benefited from the above-mentioned “tricks”.
Lemon Rosemary Salad
2 cups mixed organic salad greens (spinach, arugula, etc.)
1/2 orange pepper, sliced
2 tbsp red onion, chopped
1/4 cup baby white mushrooms, chopped
1/2 tomato, chopped
1/4 avocado, chopped
1 tbsp raw pumpkin seeds
1/2 lemon, squeezed for juice
Drizzle olive oil
1 tbsp fresh rosemary
Combine all ingredients, shake well & grab a fork!
Are you a frequent salad-maker?
Any tricks of your trade you’d like to share?