May 08, 2012

We were dancing in the sun and we were eating Tart Green Salad with Avocado Dressing

What we all need sometimes is to get away. Somewhere maybe not too far away, but to the place that may break us from the weight of our daily responsibilities, chaining schedules and never-ending planning. To the place that can teach us again to see the true colors of the world and to breathe the freshest air filled with glorious life. 

So, when I was almost about to forget the real taste of the joy and happiness that might be found secretly hiding behind the everyday routine, I decided just to do that. To get away. Shortly and unexpectedly. Without planning, just led by intuition and powerful eagerness to touch the blooming spring.

Thus, we ended up in the countryside, surrounded by peacefully whispering lake, greening grass, wind dancing in the middle of the reed, and amazingly enchanting silence. We opened our eyes and danced according to the melody of the sunshine. We lied in the fields and counted all the invisible clouds. And for the first time this year we forgot about the time that was running in front of our eyes, because the moment was enough...

Eventually, we ate the freshest possible fish that had just come out of the water. Fried until perfectly crispy, but still amazingly moist and sweet. Accompanied with nicely balancing tart green salad with some wild sorrels that we were happy to find out there in the fields.

And then we reluctantly headed back home. Happy as we haven't been for a while. And nicely freckled.

the host

the tree




river that's hiding

after the winter


the new beginning

life on the hill







tart green salad

Tart Green Salad with Avocado Dressing

for the dressing (makes ~1 cup):
1 avocado, cored and cut into chunks
1 garlic clove
2 Tbsp freshly squeezed lemon juice
2/3 cup natural yogurt
1-2 Tbsp water
freshly ground pepper
for the salad:*
1-2 cucumbers, thinly sliced
lemon balm
handful of sprouts (I used sprouted lentils, but any kind of sprouts would work as well)
freshly ground pepper

Place the avocado, garlic, lemon juice, yogurt and water an food processor and blend until smooth. If the dressing is too thick, you may add another tablespoon of water. Season with salt and pepper.
In a large bowl, combine the salad ingredients and sprinkle with some salt and pepper.
Then drizzle the salad with the dressing.

* the quantities are approximate, and you can regulate them according to your taste and preferences. If you want your salad tarter, use more sorrel; if you want the bitterness to stand out, add the extra handful of arugula; and eventually more solidness can be achieved with the greater role of the sprouts.

tar green salad with avocado dressing

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