Most of the country is in a mega deep freeze, and it feels like California just keeps churning out giant grapefruits and ripe avocados. It’s obnoxious, really. I should keep the fact that I’m wearing a tank top to myself. California is a spoiler state.
I’m actually toying with the idea of moving away from California. For a native California girl… that’s a pretty big deal. I’d need an air conditioner, some sort of frizz control system for my hair, and I’d sooo miss the Pacific Ocean. Thinking about moving away has me appreciating these mild California days, appreciating the produce at the farmer’s markets, and taking in the laid back attitude. I’ve always enjoyed it, but now I’m really appreciating it.
We’re all about salads and juice this month, right? I feel like I’m trying to make up for all of the cinnamon rolls I devoured in December. Seriously… I had so many cinnamon rolls! I don’t want my salad to feel like a chore, ever. That’s the absolute worst. Every salad should have a few happy ingredients: fresh citrus and ripe avocado, crispy bacon and extra cheese.
In this, the latest Bonkers Awesome episode, my friend Alex and I go on a detox (and subsequent re-tox) kick. There’s green juice, salad, and bacon involved… so… it’s not like we’re making any serious resolutions any time soon.
Salad time! This one is fresh and exciting. Yea… I’m still talking about salad.
This salad contains fresh avocado, segmented winter citrus (grapefruit and blood oranges, for me), shelled edamame, crunchy celery, leafy greens and a honey and mustard dressing.
Should we talk about how to segment citrus. The Kitchn always has the best life-hacks: How to Segment Citrus.
The combination of bright citrus with creamy avocado is just wonderful. Perfect balance. Edamame and celery add a bit of protein and crunch, respectively. Leafy greens because they make us beautiful (so says my mama and she’s never wrong).
I’m terribly lazy about making my own salad dressing unless I get to make it in a jar and shake it myself.
This salad dressing is a shaken mixture of shallots, honey, mustard, apple cider vinegar, olive oil, sea salt, and black pepper. It’s an easy balance of sweet and bright.
In this Bonkers Awesome episode, Alex and I made a green juice (and then spiked it with vodka because we felt like re-toxing our detox). Well, let’s talk about this green juice too! It seems to be the thing to do this month. Part nourishing. Part feel-good punishment. These glassfuls of green feature spinach, apple, celery, cucumber, and ginger. Super healthful vegetables with a hint of sweet apple juice to make things more bearable. I also love the spice of ginger in this juice. A squeeze of lemon would also be great.
I wrote about juicing last year at this time! On Juicing. That’s where you’ll find lots of peppy juice combinations and my home juicer recommendations.
Bonkers Awesome Avocado Grapefruit Edamame Salad
For the Salad:
about 2 cups leafy greens
1 grapefruit, segmented
1 blood orange, segmented
1 cup shelled edamame
2 celery stalks, sliced
1 small (or half of a large) ripe avocado, peeled and sliced
For the Dressing:
3 tablespoons finely diced shallots
1 tablespoon honey (for vegans substitute a bit of agave)
1 tablespoon dijon or whole grain mustard
2 tablespoons apple cider vinegar
1/4 cup plus 1 tablespoon olive oil
sea salt and fresh cracked black pepper
In a medium bowl, combine all of the salad ingredients: greens, citrus segments, edamame, celery, and avocado.
In a small jar with a tight-fitting lid combine shallots, honey, mustard, vinegar, olive oil, a pinch of salt, and a few pinches of pepper. Place the lid on the jar and shake it up until the mixture is emulsified. Taste the dressing and season to taste, adding more salt, pepper, or acid as necessary. Pour the dressing (as much as you’d life) over the salad. Sprinkle with salt and pepper. Enjoy immediately!