This post is a quickie. It’s been a while since we had something really green together. I just realized that I haven’t posted a real salad since February!!!. I’ve been hogging them all to myself, so today it’s time to share. This is another one of those take-to-work-in-parts-and-assemble type things, and it came together totally by surprise.
One thing that I find really important at lunch is to have something really satisfying, otherwise it’s difficult to concentrate on work without thinking about what’s for dinner or buying chocolate from the convenience store. “Satisfying” is different for everyone, but for me it means that the meal should have a good source of either protein or fat (or both) to keep me happy and full. I also find that “happy and full” lasts a lot longer when there’s a bit of an indulgence to the meal. Like Parmesan cheese shavings. Or crispy double-smoked bacon. A little bit goes a long way. If it means that the other 99% of my lunch can be made up of yummy green things and good fat/protein, and it keeps me feeling good till dinner time – bring on the cheese and bacon!
This particular salad doesn’t have bacon, but it does have some salty olives and shaved parm. I used a whole avocado and a tablespoon of pine nuts for a serious fat boost. I just realized that you can barely see the avocado in the picture, but I promise that it’s there, hiding underneath. Why don’t I notice this kind of stuff when I’m taking the pictures? Anyway, there’s lots of fresh dill (did I mention my recent herb obsession ?) and balsamic vinegar for sweet and tang.
Another happy lunch :)
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. extra-virgin olive oil
- pinch of salt
- 1 small zucchini
- 1 cup baby arugula
- 1/2 – 1 cup dill sprigs, depending on how much you like dill
- 1 avocado, cut into cubes
- 1 Tbsp. pine nuts
- olives and Parmesan shavings to garnish
- Whisk the first three ingredients to make the dressing. Set aside.
- Julienne the zucchini, or cut into 1/2 lengthwise and then slice. I used a mandoline, but any cut should be okay, just don’t grate it, as grating will release all the juices.
- Combine arugula, zucchini, dill.
- Right before serving, cut the avocado and add it to the veggies, then top with cheese, olives, and pine nuts, and toss with the dressing.
I ♥ Your Comments!