Posts Tagged ‘nut’

Sometimes I want my salad simple, clean, maybe even elegant. Sometimes I want a hearty, filling salad. And sometimes? Sometimes, I just want a rioting mosh pit of flavors and textures. I was definitely in the mood for some crazy flavors to explode against each other in my mouth when I made this salad.

I was inspired by a bag of lime & chile mixed nuts from Trader Joe’s, and I wanted to play with that amazing hami melon again, and I had a perfectly ripe avocado sitting on the counter… I just kept adding vegetables and ginger and herbs and garlic and more and more to the cutting board, until I was satisfied. And then I got to work.

Ingredients for Salad with Chili Lime Nuts, Winter Melon, and Avocado Citronette

Bold, colorful, and soon to be delicious.

(Serves one for lunch.)
3-4 cups of arugula and asian greens.
3 mushrooms, quartered.
5 radishes, quartered.
2 scallions, sliced.
2 T dried cranberries.
2 T lime & chile mixed nuts (from Trader Joe’s).
1 fistful cilantro, chopped.
1 fistful basil, chopped.
1/2 cup hami melon, cut into bite sized pieces.
Zest of one lemon.

Avocado Citronette:
(Use only what you need. Extra can be refrigerated for a day.)
1 T lemon juice.
3 T extra virgin olive oil.
1/2 avocado, spooned into the jar.
2 tsp fresh grated ginger.
1 small clove of garlic, smashed and minced.
1/2 tsp maple syrup.
Pinch of salt, to taste.

I was making two salads, so I doubled all of the ingredients listed above. I started by creating my beds of greens, and I zested a lemon over each container of greens. Then I juiced the lemon and made two batches of the citronette. I chopped and sliced and chopped some more, divvying the fruit, veggies, and herbs up between the two salads. Finally, I packed both up and looked forward to the wild party my mouth would have at lunch time.

Salad with Chile Lime Nuts, Winter Melon, and Avocado Citronette

Yummy crazy flavor explosion.

The Verdict:
This worked. Completely intense, and incredibly tasty. I loved the spicy nuts with the creamy avocado citronette. And I loved the crunchy radishes with the crisp melon. The mushrooms did what they always do — soaked up the dressing and exploded. It was good. Crazy good. My anticipation and excitement were so great, I completely forgot to take a picture of it before devouring it. You’ll just have to imagine it in all it’s glossily dressed splendor.

Make it a Meal:

Salad with Chile Lime Nuts, Winter Melon, and Avocado Citronette, Packed.

Packed to go.

Pack it to Go:
Done. As usual, pack your dressing in a small jar (large enough to hold the avocado) and make your salad in a large glass or stainless steel container with a good rubber lid. Add the citronette right before eating, fork-toss or put the lid back on your salad container and give it a few good shakes to help combine everything.


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