Breathe in.
Breathe out.
I'm home, reunited with the bright California sun and my normal routine. As you know, it has been a frenetic few weeks, filled with intense work on my book followed by two food conferences in quick succession.
And all I really wanted last night was a salad. Just a big, loud, showy salad, with lots of texture and an in-your-face vinaigrette. I wanted bold, riotous flavors -- none of this quiet, feminine salad business with frilly underthings and curlers and violas and Merchant Ivory petticoats.
I share this salad with you today, a Monday, in honor of two events. First of all, I've been hearing more and more lately about Meatless Monday. I've written about it before (like here on iVillage), but the movement, though not new, seems to be snowballing. Just today, Mario Batali announced he's lending his support. Plus, I just met Ralph Loglisci, project director for the Johns Hopkins Healthy Monday Project. He explained that people are more motivated to engage in healthy behaviors when prompted early in the week. So, therefore, salad. It's a meal, and a mission. It's food, and fun. It's SALAD! YAYYYYY!
And also: tomorrow is the 2-year anniversary of this blog. 5 Second Rule is officially becoming an old lady.
Nothing like a nice healthy salad to keep the chin hairs at bay.
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Recipe for Gold and Onyx Gem Lettuce Salad
Black beans and pineapple form the heart of this refreshing salad, which hits a bunch of flavor and textural highs while still remaining simple at heart. You've got your creamy avocado, your sharp red onion, your herby cilantro, and your bright honey-lime vinaigrette. It's a party, really.
Serves 6
7 ounces little lettuces, gem lettuces, or butter lettuce leaves
One 15-ounce can black beans, drained and rinsed
1 avocado, diced
1 pineapple, cored and diced
1/4 cup diced red onion
1/2 cup loosely packed cilantro leaves
3 tablespoons fresh lime juice
2 teaspoons honey
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Place the lettuce, beans, avocado, pineapple, red onion, and cilantro leaves in a large bowl.
In a small bowl, whisk the lime juice, honey, olive oil, salt and pepper until creamy and emulsified. Drizzle 3 tablespoons of the dressing over the salad, and pass the rest alongside.
If desired, transfer the dressed salad to a large shallow bowl. It's pretty, so you may want to show it off.
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