The weather in London was perfect. I had bought a raincoat just for the trip, but didn’t need to use it once. In fact, I didn’t have to wear a coat at all most of the trip. So, coming home to below freezing weather was a bit of a shock.
I do not like salad.
There, I said it. I find that I am unable to eat an entire bowl of cold veggies and call it a meal. I get very sick of it within a few bites. But yesterday, I found myself craving a salad. I wanted a salad with lots of fruit that I could throw together in no time. I didn’t want it to be a heavy meal, just a light snack.
This salad is delectable.
Crisp Spring Salad
Makes 2 servings
3 C Baby Spinach, torn into pieces
1 Pink Lady Apple, cored and diced
2 Clementines, peeled and sectioned
1 Avocado, diced
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Red Wine Vinegar
Salt and Pepper, to taste
Combine ingredients in a large bowl and toss. Enjoy!
This is definitely more of an afternoon snack or side salad. It’s extremely easy to throw together and uses three of my favorite fruits of the moment! The combination of the avocado and the crisp apple is refreshing, and the salt and pepper give it an added kick.