Spring Salad Cocktails
I woke up to sunshine and sixty-five, I took a walk and arrived home with clouds and forty-five. That’s spring in Chicago. It stinks!
The good news is that May will be here soon and so will warm days that actually stay warm. Living next to Lake Michigan has its advantages, but let me tell you, at this time of year, when all we want to do is thaw the heck out, that big body of water is an unwanted freezer. When the wind turns and blows off of the lake, it’s like somebody turned on the air conditioning.
My husband and I were planning out some pretty cool raised garden beds as we pounded the pavement this morning. I can’t wait to plant herbs and veggies. There are few things as wonderful as walking out the back door and plucking up fresh produce. All of that talk made me crave a colorful, tasty salad. I wanted something a little savory, a little sweet, a little crunchy, and a little creamy, and of course, something bright and pretty.
As we picked up the pace of our strides, because we were FREEZING, my mood became darker, like the sky. Who could blame me for feeling grumpy? We had just experienced a record breaking cold winter, with record breaking snow, and we had finally had a taste of nice weather, only to have it pulled out from under us. Sometimes Mother Nature can be a cruel biatch.
Oh well, we can’t control the weather, but we can control our mood, so I did what any woman who was lusting after a real spring day would do, I made a good great salad. It was just what I needed to put a smile on my face and trick my psyche into thinking that it was still nice outside. It worked, at least until I had to step outside again….
The sweetness of the carrots, the tang from the tomatoes, the crunch from the hearts of palm, and the creamy texture of the avocado work together to make one well balanced salad.
Spooning the salad into a martini glass elevates it to a sophisticated level that will impress your guests. A beautiful presentation always makes things taste even better.