I have a confession to make. I got a camera. Yup, took the plunge – and my gifted photographer child – to the camera store, signed up for a lesson (see, my camera and I, we speak different languages), flew to Chicago for a free lesson in LightRoom (I’m multi-lingual now thanks to Esvan, my kid’s camera-smart assistant), and now am hungry for food. To shoot. Then eat. See, I don’t want to photograph food that hits the trash can. My love of food, high quality ‘foodie’ kind of food, is having jealous moments with my new love – this camera. I even wake myself up thinking about how I’ll arrange food, napkins, utensils, sprigs of greenery, flowers, oh, my goodness. Enough, let’s go on.
I’m sharing this photo that I took in one of my lessons – and this simple meal idea – a) because it’s gorgeous, and b) because it’s good for you. A salad with green, red, orange, yellow, so many colors of the rainbow means vitamins and minerals that provide gusto and high energy. Not to mention the crunch and chewy goodness that mean you’re really biting into something substantial – chewing longer eases digestion so you feel lighter afterwards. That velvety, creamy feel of fat that our mouths long for is imbedded in the avocado and full fat salad dressing. Fullness? The fat fill us up! So does the ubiquitous (love this big word that means present everywhere) fiber hidden inside each vegetable. Need more filling? Add some heart-healthy beans to the mix.
A sprinkle of toasted sesame seeds (the toasted taste is earthy plus they are chock full of anti-cancer properties) and tossing with citrus salad dressing means your taste buds as well as your eyes will totally pop.
1 cup extra virgin olive oil*
¼ cup freshly squeezed lemon juice (juice of 1-2 large lemons)
¼ cup white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon local honey
Lots of freshly ground black pepper
Using a blender or small food processor, thoroughly blend all ingredients.
*Choose first cold expeller pressed only, organic if you can. It is chemical-free, uses no external heat so the flavor nuances are maintained, and has the most nutrition.