Oh lookie….I made another salad.
This salad recipe came to me about 3 hours into weeding our cilantro today. We have a 150 foot long bed full of baby cilantro and the weeds are getting out of control. If I didn’t love cilantro so much I think I would have quick my job. My back will never be the same again! And hey, the next time you look at the price of organic cilantro at the grocery store think of me. It’s worth the price. I promise!
My back may be sore as ever, but at least my taste buds are happy.
Before I get to the salad recipe I wanted to show you all how great our tomatoes are looking in the greenhouse. There was a huge frost a few weeks ago and our greenhouse got a little too chilly. We thought we lost our tomatoes for good. However, this first round of tomatoes is bouncing back quickly. Thank god!
Our little babies are growing strong. I really am a firm believer in the whole “cross your fingers” method. So far it seems to be working for us!
Alright, back to the the salad!
This is the kind of salad that you can totally play around with. Below is what we made but feel free to make this your own. Dig in!
Avocado and beet salad with cilantro-lime dressing (serves 2)
1/4 cup cooked couscous (we had leftovers from the other night!)
a few large handfuls of spinach
1/2 cup cooked edamame, chilled
1 small avocado, diced
1 large cooked beet, chilled and chopped into small pieces
1/4 of a red cabbage, diced
Feta cheese crumbles for topping
In a large bowl combine all salad ingredients and set aside.
For the dressing:
Juice from 1 lime
2 TBS extra virgin olive oil
1/4 cup cilantro, diced
1 TBS honey
Whisk together all ingredients and drizzle over salad. Serve with a glass of your favorite house wine and some crusty bread. Enjoy!