Let’s face it, lettuce is quite boring. For many years I stayed away from salads for this very reason. However, Spaceman has taught me that salads do not need to be primarily lettuce. They can be heavily vegetable and fruit based. Here’s an example with my Spring Salad…
With the weather temperatures on the rise recently in Los Angeles, cranking up the oven was not high on my wish list. On days like these, salads are a great meal option. Here’s what you will need for my Spring Salad…
Ingredients (serves 2-4 people depending on how hungry they are)
- Red Leaf Lettuce — one small head, shredded or chopped
- Tomato — two, diced
- Avocado — one, diced
- Watermelon — three slices (from pre-sliced fresh fruit), diced
- Mushrooms — one bag sliced brown mushrooms (good source of vitamin D)
- Green Squash — one, diced
- Shallot — one, diced
- Parmesan Cheese — to taste (I prefer shaved type)
- Olive Oil — one Tbs
- Flaxseed Oil — to taste (two-three Tbs is usually plenty)
- Salt, Pepper, Dried Oregano Leaves — to taste
Chop the shallot, green squash, and mushrooms; add them to a fry pan already warmed with olive oil and cook until vegetables are slightly soft.
- While vegetables are cooking in the fry pan, dice the tomato, watermelon and avocado; put these ingredients into a salad bowl.
- Add the hot ingredients with the cold in the salad bowl and combine; season with salt, pepper and dried oregano leaves to taste.
- Add lettuce and toss with flaxseed oil (about two-three Tbs, or to taste); garnish with parmesan cheese.
- Serve and enjoy.
This is a quick, easy, delicious go-to salad that you will return to again and again!