I can’t wait for Spring.
When we moved to New York, one of the things I was looking forward to was being back in a place where we could experience all four seasons. In Bombay, we only had summer and monsoons (and how I love the monsoons!). Over the past few years, we also got a week, sometimes two weeks of “winter”. This basically meant the temperatures would dip to 15 degrees C (50s in Farenheit) and the whole city celebrated the welcome “chill”! While those winters were fun and made all of us crave for more weather where we could wear stylish jackets with scarves around our neck and knee high boots, THIS winter has me totally over that fascination. My tropical body needs the sun and humidity (never thought I’d say that) to thrive and generally be back to my happy self.
I thought this salad felt like spring. It’s fresh, colorful and so full of hope! Each bite is filled with bursts of citrus fruit, creamy avocado, and a subtle pungent flavor that comes from mixing mustard with blue cheese.
And since I can’t control the weather outside. I am starting Spring at home. Enjoy =)
What you need :
1) Mesclun greens
2) Navel Orange (or any other kind) – 1 (skinned and cut)
3) Avocado – 1 (peeled and cut into bite size pieces)
4) Nuts (optionals)
for dressing :
1) Blue cheese crumbs – 1 tbl sp
2) Dijon Mustard – 1 tbl sp
3) Cider vinegar/ lime juice – 2 tbl sp
3) Extra virgin olive oil – 1 tbl sp
4) Salt & pepper for seasoning
In a large bowl, add the mesclun greens, cut orange avocado pieces and nuts of choice. In a separate bowl, mix all ingredients for dressing, and whip till light and fluffy. Add this to the large bowl and toss with both hands to make sure everything is nicely coated with the dressing.