SALAD GREENS WITH FLOWER CONFETTI
Spring and summer for me is about salads. Unfortunately, salad is not something I do very well. Yes, I know. What’s difficult about making a salad? You gather your ingredients, mix it together, add some dressing and you’re all set. Not me. For some reason, my salads always end up either wilted, tasteless or just…blah! When I go out with my girlfriends, I always order a huge salad because it is something I don’t make at home. I just don’t know how to make it! So for this week’s LaPis theme of SHADES OF SPRING AND SUMMER, I’m sharing a salad plate I attempted to make. My ingredients certainly define spring and summer: greens, mango, avocado, strawberry and edible flowers. I love the combination of mango, strawberry and avocado . For dressing, a simple mixture of lemon juice, salt and pepper completes this meal for me.
- 2 cups salad greens
- 1 mango, peeled, pitted and diced
- 5 large strawberries, diced
- 1 avocado, peeled and diced
- juice of 1 lemon
- salt and pepper to taste
- Mix all ingredients in a bowl except the last two.
- Combine lemon juice, salt and pepper and mix the greens.
When I made this salad for my mid-morning snack, I made basil hibiscus lemonade to go with it. It’s my tweaked version of the Agua de Jamaica drink popular in Latin America. Really refresing! Instead of just using hibiscus infusion with water, I added a homemade basil syrup which you can find in this Basil Lemonade recipe.