If I eat a salad without bacon or cheese, it better be with good reason.

Such as a diamond ring at the bottom of the bowl.

Or a pair of shoes – or four.

Or even the promise of a large chocolate bar smothered in peanut butter. Or, just a simple slice of bacon.

In this case, I ate this salad because it was sweet.

This may come as a surprise to you, but I have some very sweet teeth.

I know, I can’t believe it either.

I’ll spare you my reflections on my distaste for all vegetables. That’s old news.

Into this salad went caramelized onion, juicy champagne mango, creamy avocado, and a sprinkling of coconut.

I topped it off with a drizzle of honey,  and then I died and went to heaven. Seriously – I’m writing this from the skies.

I don’t think that I will ever become a ‘salad-for-a-meal’ convert, unless the salad is covered with meat, cheese, and bacon. But this salad was very refreshing and light.

I considered going on a tropical salad binge after eating it.

The key to a fabulous salad? Seasoning.

Many people are salt-and-pepper-shy, and do not add any to salads. Add a sprinkling of each, and I promise it will change your life.


Tropical Spring Greens Salad

2 cups spring greens

1/2 sweet onions, caramelized

1/2 champagne mango, sliced thin

2 oz chopped avocado

2 tablepoons shredded coconut

2 tablespoons honey

olive oil, lemon, salt, and pepper

Combines greens, onions, mango, and avocado in bowl. Top with honey, a drizzle of olive olive, salt and pepper. Sprinkle with coconut.

Don’t fear. I haven’t deserted you. Vegetables still make me shake in my booties.

And bacon makes me shake my booty. Just sayin.’