What better to top your salad than… more vegetables?? Trust me on this one. This golden emulsion brings bright flavor and creamy texture to whatever salad is lucky enough to find itself underneath.
Salad ruts can be a real problem. Maybe you’re a better planner than I am, but too often I find myself scrambling, raiding the usual suspects in my veggie crisper to throw together the same old boring salad to green-ify our dinner. It typically goes something like this: spinach or romaine, slivers of onion, slices of bell pepper, maybe an avocado if I’m lucky, and basic vinaigrette. It gets the job done, sure. I dutifully eat my greens, but time after time, it becomes a real snooze-fest.
And it’s a shame, because a good salad can be such a pleasure. Beautiful produce in its natural state, a contrast of textures, a tangle of harmonious yet unexpected components… Really, I’ve slacked long enough. I want to be eating good salads. Great salads. Mind-blowing salads! I want to gasp, not yawn!