Hellooooo. This month is such a blur already! I think that happens when you are on vacation but I’m still not sure if it’s a good or bad thing. Either way, it’s July 8th and we should be happy to be alive. What more can you ask for? Well, a lot, I’m sure. I’m just trying to make light of the fact that it is Monday.
Maybe you are in need of a lighter dish after this weekend. Hi! I’ll help with that! Well, let’s see if I am still helpful after this story I tell. Several years ago I got a summer salad from a chain restaurant. I won’t say the name, but when I spell it backwards it is Arenap. Anyway, this restaurant had a strawberry salad with poppyseed dressing. I’m sure they still have it because why not? It has lots of great things! Except when I ordered it (years ago), I found a very large bug (no exaggeration) and I haven’t been able to order that, or any salad of the strawberry variety for…well, I still have not ordered one. I know this could happen anywhere and it could happen in any salad, but I associate it with strawberry salads. Still hungry?
Loooong story short, I finally decided to MAKE a strawberry salad. I guess I’m now a control freak. Better to have me inspect my produce than someone else. You’d think a non-meat eater would enjoy the protein of a bug once in awhile…noooo thanks. So here you go. My rendition of a tasty summer salad. Summer Salad with Avocados and Strawberries
8-12 ounces of mixed greens and spinach, may vary depending on your desired fruit to vegetable ratio
5 strawberries, thinly sliced
1 1/2 avocados, cubed
5 ounces of goat cheese, crumbled
Handful of pistachios
Your favorite balsamic vinaigrette
Toss strawberries, avocados, goat cheese, and pistachios with greens. Mix with your choice of vinaigrette.