A “Pre- Spring Salad” Salad

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:

(Haha).

So much depends
upon
a tiny lettuce
seed

filled with delicate
hope
beneath the fertile
loam.

Simple Grapefruit and Avocado Salad
Serves 1

– 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!

 

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2 thoughts on “A “Pre- Spring Salad” Salad

  1. Deena says:

    http://www.poemhunter.com/best-poems/kenneth-koch/variations-on-a-theme-by-william-carlos-williams/

    When you said William Carlos Williams, this was all I could think of. I remember reading this in a lit class and laughing uncontrollably for a very inappropriate amount of time.

    The salad looks great and I will definitely try it. I recently made some grilled striped bass with mint chimichurri …it was perfect for spring.

    • Jessalyn says:

      Love Kenneth Koch! I used his method of teaching poetry quite a bit when I was teaching 8th graders. And yum! How did you like the bass with the mint?

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