After the overindulgence of the Holiday Season, replete with roasts, gravies, mashed potatoes, not to mention sweets and booze, I’ve been craving salad. Although deep winter is not the best time for fresh, local produce, I’ve managed to find a combo of easy to source ingredients that provide a light, flavorful, fulfilling dish, and best of all, it’s a crowd pleaser.
I served this to my extended family as an accompaniment to a post-Christmas dinner in late December. The crowd comprised kids ranging from age 10-17, most of whom are not generally known for vegetable consumption. A vast majority went back for seconds on the salad, and in recent weeks, this has become a regular on my table.
Here’s what you need :
1 package of your favorite baby greens
1/4 of a red onion, chopped
a handful or 2 of grape tomatoes
a ripe avocado or 2, cut into bite sized chunks
1 or 2 limes
1/4-1/2 tsp salt (to taste)
1/4 tsp pepper
1/4 tsp garlic powder
2 tablespoons (or more) olive oil
Toss vegetables into salad bowl in the order listed and squeeze lime over, making sure to give a generous spritz to the avocado chunks. (If the lime is not juicy, use a second). Sprinkle salad with salt, pepper and garlic powder, then drizzle with oil. Toss thoroughly and serve.