Tropical Spring Greens Salad.
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.’