Beware the Ides of March. Yeah yeah. All I’m thinking about are the beautiful forsythia bushes in my backyard:
…and William Carlos Williams.
…and the fact that the older I get, the more of an impact the daylight savings time switch seems to have on my ability to function normally. Or rather, the adjustment period between daylight savings time to spending daylight time seems to be lengthening. It’s taking longer to adjust.
But spring is definitely springing into action here, so I’m celebrating with a light and simple salad.
It is a lettuce-less salad because my lettuce isn’t quite ready for harvesting yet:
So much depends
a tiny lettuce
filled with delicate
beneath the fertile
Simple Grapefruit and Avocado Salad
– 1 ripe avocado
– 1 white grapefruit (or pink for a nice color contrast)
– 1 green onion, chopped
– small handful of pine nuts, toasted (also called pignolis, pronounced peen-YOLE-eez)
1. Cut the grapefruit into segments and place in mixing bowl. Don’t worry if extra juice gets in there. Give the pulp core of the fruit a gentle squeeze for a little extra juice before discarding (read: composting).
2. Slice the avocado into strips and toss immediately with the grapefruit segments to prevent discoloration. Sprinkle with salt and pepper. Drizzle with a tiny bit of olive oil.
3. Top with toasted pine nuts and chopped green onion. Serve with blue corn chips or whatever you’ve got on hand.
What are the simple, light meals with which you like to welcome spring? Do tell.
And remember, you can now find It Started with Yum on Facebook!