‘Twas the night before spring and all through the house, we were sick of winter hanging ’round like a louse. To usher in higher temps and ward off the cold, we mixed up a fresh salad that tastes like gold.
Sorry for the corniness. All rhymes aside, this salad is the bomb and it only takes a few minutes to throw together. It’s got crunch from the cabbage and celery, sweetness from the cherry tomatoes, rich creaminess from the avocado, and a healthy dose of lime-y freshness. It tastes like a bowl full of spring [which is just the ticket since it’s still in the thirties.]
Ingredients [salad serves 2 people]
1 cup of purple cabbage
1 cup of chopped celery
1 cup of cherry tomatoes
juice of 1 lime
sunflower seeds [optional] 2 teaspoons of salt
1 teaspoon pepper
There’s not much to this recipe at all, just lots of chopping, slicing, and mixing.
Roughly chop the cabbage. Chop the celery into small bits, about the size of your pinky finger. Slice the cherry tomatoes in half or into thirds, if possible, to make them go further in the salad.
Chop the zucchini into bite sized pieces and chop the avocado a bit smaller.
Squeeze every last drop of lime juice into the mix. Add salt and pepper. Mash, mix, toss, etc.
We then dished the salad into bright aqua colored bowls. Another attempt to ward off the dreary cold weather. However you serve it, it will undoubtedly be delish. We sprinkled a few sunflower seeds on top for good measure.