Harvest Season Has Arrived!

This week, Burt’s Greenhouses in Odessa are providing us with fresh, locally grown: mixed baby greens, arugula and baby kale! Mine should arrive any moment, in our weekly organic fruit and veggie box, delivered to our door from Desert Lake Gardens.
I have big plans for a leafy green week, starting with an irresistible springy salad. I stole the idea for this salad where I steal most of my yummiest recipe ideas….…my friend S. Every time we take a trip to her cozy country home we eat the most delicious food and I leave with a pocketful of new ideas.

There is no “recipe” for this salad. Just chuck everything together and fork into mouth. Simple. Delicious!


Springy Salad

Ingredients:
A large bowl full of washed mixed greens, spinach is especially great!
1 Peeled pink grapefruit, pith removed, cut into chunks
1 Peeled orange, pith removed, cut into chunks
Chopped Cucumber
Diced Avocado
Roasted Pumpkin Seeds (I do this in a dry pan over medium heat until they “pop”)

Dressing:
In a jam-jar, combine olive oil, finely diced red onion, honey, lime juice, salt and pepper. I also add a bit of white wine vinegar and sometimes a bit of Dijon mustard…..depends on my mood.

Shake and let it sit until it turns a gorgeous, translucent pinky color.


Pour over the salad, serve with a roast chicken, grainy bread and TA-DA! Dinner....