You either love fruit in your salads or you don’t. The sweet/savory mix isn’t for everyone, but it sure opens the door to a greater variety of combos when you’re tired of the avocado/tomato/basil combination.
This first salad from How Sweet It Is follows the classic rules of protein, fruit and crunch. While apricot’s don’t just dangle from the orchards here, you could subsitute these for Ontario peaches if you were hard bent on staying local. Or grill some gresh figs if you fall victim to the crates of deliciousness at Akhavan ($12, totally worth it!).
So this salad. from our friend Aimee over at Simple Bites takes advantage of all the great seasonal produce coming up. I’m totally down with roasting strawberries, specially after the amazing results of roasting the green beans a few weeks ago (also an Aimee suggestion- trust her, she knows her stuff). This meal looks stupidly easy to pull together and I bet the roasted parts taste even better then next day. I don’t love raw spinach, also I don’t grow it, but there is a field of rainbow chard that is dying for a purpose this week, so I think I’m going to make this happen at one point.
There are certain fruits that do not belong in my own lunch salads: pineapple, apples, canned mandarine slices (i’m looking at you Monkland Tavern) and pears… anything else is fair game.
My mother spits on this and fruits in salads in general. Half fruits are eaten at lunch, with plain yoghurt, 4 half walnuts and a sprinkle of flax seed