Day 3
Today is Friday which means one thing: Tomorrow is farmers market day. Market of choice: Barr Street, and I plan on getting there early. I refuse to go home with nothing but a half-bruised not-quite ripe tomato to show for my efforts. Getting there early is key. So Fridays should be easy in the way of cooking. Today is a great day to look ahead to next week and make a list. The more fresh produce you can buy locally the better. Plus it's a fun outing on a nice Saturday morning. Of course I'm not afraid to whip out my yellow duck rain boots if necessary. Knowing Indiana weather, I should put them in the trunk. So for tonight, dinner is a light and a little tangier than expected spinach salad. With lemon juice as the main dressing ingredient, the salad benefits from the milder mango, avocado and sunflower seed combo. Although this recipe serves six, I like my salads with lots of toppings. If you're serving this as a main dish, you may want to double up on the avocado and mango. I'm a big leftover fan, so If you have chicken from last night, throw it on. See you in the morning!
Recipe: Serves 6
1 mango cut into bite-sized pieces
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
2 bunches flat leaf spinach, stems trimmed, well washed and dried
2 tablespoons roasted, hulled sunflower seeds
1 Hass avocado
Directions
In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and mango with dressing in bowl. Transfer to a serving platter.
Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.
Nutrition Facts
165 Calories, 12.5 grams fat, 13.2 grams carbohydrates, 4 grams protein
Recipe adapted from http://www.wholeliving.com:80/
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