Important question for you: is salad only a summer food?
I think not.
Never had I even pondered such a notion before this year, when a friend surprised me with this assertion after I innocently suggested adding a salad to our dinner plan, in January.
Well, I do kind of get it.
Delicate baby greens would seem to be spring and summer food. But what about cabbage and kale, mature Romaine even? What about green houses that produce micro greens year-round for all of us rabbit-food fans in the world? What about the fact that I, personally, rely on salads as a staple in my way of eating no-matter how the weather behaves?
I guess, since I know many people who are also munching on salads year-round, I took it for granted that it’s a norm for most. Or maybe it’s because I’m American and my
blasphemous friend is European? With superior food knowledge?
But still, it seems a bit drastic to deny oneself the pleasure of a good salad for 3/4 of the year.
Ultimately, if being a correct food consumer means limiting salad-eating to the 3 months of summer, I’m out.
This here is my Winter Salad, so named because it makes use of citrus fruit and other items which can be easily sourced in the cold months. Over the years I have been inspired periodically to tinker with a recipe by this title I discovered in a random food magazine, long since out of print. After multiple modifications over time, I’m happy to now call it my own and share it here.
A former next-door neighbor here in Bangkok who would often turn up for dinner referred to it as, “The Good Salad.” I always got a kick out of that.
The salad features citrus, a light, slightly sweet and spicy dressing, avocados and healthy slivered almonds. It’s easily topped with shrimp, chicken or boiled eggs if you want a main dish salad. Without the added protein, it makes an interesting side salad.
This latest edition of the recipe, among other things, incorporates erythritol into the dressing instead of sugar, with which I began experimenting earlier this year. Since there was so little white sugar in the original version, this was an easy way to eliminate a bit of the blood sugar spike this salad delivers, though of course it still turns up here in the oranges and pomelo.
If you try this salad, I hope you let me know what you think.
- 6 cups lettuce leaves of your choice
- 6 cups spinach or arugula
- 1/4 cup red onion diced
- 1 cup pomelo (or grapefruit) segmented and shredded a bit
- 1 cup orange sectioned, roughly 2 oranges
- 1 avocado diced
- 1/2 cup slivered almonds toasted
- 1/4 cup feta or goat cheese crumbled
- 1/2 cup avocado or other clean oil
- 3 tbsp white wine vinegar
- 1 tbsp fresh orange juice
- 1 tbsp fresh lime juice
- 1 tsp erythritol
- 1/4 tsp salt
- 3/4 tsp cayenne pepper
Place the lovely salad ingredients gently in a big salad bowl.
Put the avocado oil, white wine vinegar, orange juice, lime juice, erythritol, salt and cayenne pepper in a jar with a tight lid, and give it a good shake to mix everything up.
Pour as much dressing as desired over the salad before tossing and enjoying.