When I was growing up, the traditional salad to accompany dinner was pretty predictable: lettuce, cucumber, carrot, tomato. You’ve all had this salad right? You’ve seen it a thousand times, at your dinner table, friends’ dinner tables, at restaurants, basically, everywhere. I have to admit it was never a favorite. I don’t like raw tomatoes and am not the biggest fan of cucumber either, and there’s nothing exciting about eating lettuce and carrots all by themselves.
Maybe it’s the California lifestyle that has gotten to me, or maybe I was always looking for a change, but I have now found my favorite simple salad. Spring mix with fresh avocado and crunchy homemade croutons. Simple, delicious, perfect in every way. I normally eat these salads with a honey mustard dressing I developed. Chase will happily eat any salad with this dressing on it, and believe me, for someone who hates to eat anything green, that is really saying a lot.
I recently tried it with a sprinkling of dried cranberries, and it added a nice flavor as well as color, and really no extra effort at all. For those of you who truly love your cucumbers and tomatoes, try my avocado salad just once. I’ll even promise to try something new too, just not tonight…
Avocado Salad w/ Honey Mustard Dressing
For the Honey Mustard Dressing:
3 heaping tablespoons of course ground or whole grain mustard
1 ½ teaspoons honey
1 tsp red wine vinegar
¼ cup extra virgin olive oil
Mix all ingredients together well in a bowl.
For the croutons:
Chop up a piece of good, crusty bread. Lay the pieces flat on a small baking sheet (a toaster oven works well for this). Sprinkle with olive oil and toss with salt and pepper. Toast until golden brown.
For the salad:
1 avocado, chopped
2 tablespoons dried cranberries
½ cup homemade croutons
Top greens with avocado, cranberries and croutons and toss with mustard dressing.