Thursday, February 12, 2009

My New Favorite Salad



I was watching Nigella Lawson last month and I knew I would love this salad from the moment I saw it. It is a super simple recipe that packs a powerhouse of nutrition and tastes so yummy! The dressing is bright and adds a nice acidic contrast to the avocado and the crunchiness of the pepitas were a nice against the creaminess of the avocados. The smoked salmon just put the whole thing over the top and tasted so good with the dressing and added a nice bit of salt to the dish. I have made this several times over the last month, but just for me -- the only comment I got from the husband the first time I made it was "Tangy" as he went looking in the refrigerator for something else to eat. It makes a really change of pace from the same old salad for lunch, just make sure to keep the dressing in a separate container and mix right before eating because the spinach will get soggy if you mix it in too early.

Baby Spinach, Avocado, and Pumpkin Seed Salad
Recipe Courtesy of the Food Network and Nigella Lawson

Ingredients:
10 cups baby spinach leaves, washed and ready to use
1/2 cup green pumpkin seeds (AKA pepitas)
2 (small to medium-sized) avocados
2 tablespoons olive oil
1 lime, zested and juiced
1/2 teaspoon salt
Fresh ground pepper, to taste

Directions:
Put the spinach leaves and pumpkin seeds into a large salad bowl.

Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.

Mix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.

Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.

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