The amount of joy I get out of coming up with recipes, making them look/taste good, and posting them to share with others is absurd. And I’m really grateful for that.
This recipe is one of the first times this season that I’ve used something from the garden (basil – yay!). It feels late in the season to be saying that, but better late than never. Since nothing else is fruit-ing quite yet, you can expect recipes full of corn, tomatoes (cause I’m growing three different kinds), peppers, fennel….this could go on for awhile.
Salads and I have a very on again/off again relationship. We break up frequently and when we do, ties are cut completely. The salad section of the menu doesn’t even exist to me. I instead indulge in dishes that have nothing to do with salads….or vegetables. HOWEVER…
THIS salad is one that I could stay with. I actually go back for seconds. I think we’re gonna make it. For that reason, I’m saying that even non-salad fans could enjoy this one. See exhibit “empty plate” below.
- 4 cups spinach
- 2 oranges, peeled and segmented
- 1 avocado, peeled and sliced
- 1 jalapeño, seeded and diced
- 1 tbs ginger, peeled and diced
- 20 basil leaves, chopped
- ¾ cup parmesan, grated
- 3 tbs walnuts, chopped
- ¼ cup buttermilk
- 2 tbs olive oil
- 2 tbs mayonnaise
- salt & pepper
- Combine all ingredients in a bowl.
- Blend all ingredients together in a blender or food processor and season to taste.