26 minutes ago
Tuesday, May 10, 2011
Why am I calling this a "happy" salad? Because all the components were from my garden (except the avocado, of course).
And that just makes me happy.
Using produce that is in season tastes amazing, and even better, using stuff that is growing in pots on my own little driveway tastes even better. How nice to go outside and pick a few leaves of this and that and create a meal.
Farm to Fork, in this case Driveway to Fork.
That makes me happy.
My asparagus plant is only producing a few stalks every other day, so I have to be frugal when using them. No big harvest here.
I have come to know and love eating raw asparagus (don't bother trying this with supermarket spears, you will gag). Just snap off a stalk of fresh asparagus from the plant and bite. It is like nothing I have ever tasted. Sweet, fresh and wonderful.
Since I only had about 6 skinny spears, I decided to shave them and toss them with a lime mint dressing and use the arugula from my pots too.
Now, if only I could grow avocados in New Jersey.
Happy Salad w/ Asparagus, Avocado, Mint & Lime:
handful of baby arugula leaves
1 avocado (for 2 salads), cut in half & cubed
as much fresh asparagus as you can pick (and I mean from the plant)
1 tbsp fresh mint, minced very fine
zest & juice of 1 lime
6 tbsp olive oil
1 tbsp white balsamic vinegar
pinch of kosher salt
Whisk your dressing in a small bowl with a fork and set aside.
Shave your asparagus spears with a vegetable peeler to make nice skinny slices and place in a bowl. Toss with a little of the dressing and the minced fresh mint.
Arrange the baby arugula in the center of plates and arrange pieces of avocado around the plate decoratively. Spoon the leftover dressing on the greens and avocado.
Top with the shaved dressed asparagus and serve.
This salad will make you very happy.