Have you ever pulled out an orange (at work, perhaps?) and asked anyone if they would like a piece? Chances are you won’t get much response. Hey, you were just trying to be polite, right? Fine, good, more for you, or so you might think; let me tell you the minute you dig your thumb into that rind and peel it back and that first whiff of sunshine scented diffusion sprays through the air – Oh yeah! Noses perk right up and heads pop over and next thing you know,
you could use another orange. Hmmm.
I don’t know about you, but I can almost actually feel my vitamin D levels going up….just by looking at this bright and beautiful bowl of bodily benevolent bounty.
Earthy mushrooms, juicy grape tomatoes, sweet red bell pepper and crunchy cubed zucchini come together in raw and ready solidarity, held up (and held together) by a gutsy, garlicky, feta-cheese-a-fied marinade/dressing.
No sissy pants of a side dish; this bodacious babe brings the goods when it comes to a super delicious, sinfully simple salad.
I love a dinner salad. I mean, not the actual salad that you sometimes get when you go out to dinner (brown edged ice-burg lettuce, lifeless tomatoes, dried up cucumber slices…no no no – where are we getting this anyway? Let’s not come here again) … what I am talking about is salad for DINNER.
This is such a good one, to be sure.
Black beans and quinoa give it body, spinach provides the leafy greenie-ality, while a spicy, slightly sweet citrus vinaigrette gives it some kick. Yellow bell pepper contributes amazing crunch and color, avocado and feta cheese round it all out with silky-smooth, salty scrumptious-ness.
This particular entry into my tiny little nano-sphere of the internet will probably pass under your right eyeball and then exit out behind your left ear of conscious attention in less than two seconds flat.
I know I really shouldn’t say that and jinx this recipe from the get go, but the title of this post might be way too green and “krunchie” (and I am not talking mastication) to get very excited about.
Eeew, ANOTHER bitter Brassica Oleracea oratory? Kale and brussels sprouts are so, like, 2015.
Well, hellooooo, 2017. I’ve been waiting for your arrival, how the heck are you doing? I’m so happy to see you! I think it’s safe to say a lot of people are. It must feel really good to be so anticipated.
So listen…..One-Seven….(you don’t mind if I call you that?) do you think that maybe we could just forget the past few days…weeks…okay, yes months, of all of that over-zealous over-doing it? You KNOW what I’m talking about here; it all starts out innocently enough with the pumpkin spice season shiz-bah (squash IS a vegetable after all, AMIRITE?), and then it goes ALL downhill from there. Riding the holiday horse right into the ground! What happened to all of my good intentions???
This is the perfect salad right now for so many reasons. First off, the star of this show is fresh corn on the cob and that happens to be available right now and is just about the best thing ever. Second, you have to do a little grilling for this, and what is summer without a little grilling? Third, if you have any pot-luck, picnic type outdoorsy soirées to attend, show up with this and you will be very popular….even more popular then you already are, if THAT’S even possible. Fourth (this is my favorite), sometimes it’s just not practical to be eating corn on – the – COB. Drippy, buttery, all up in your teeth? Um, delicious, yes, but no, not too pretty. Definitely not in a summer party dress. Last but not least (okay this is really my favorite) this is just so seriously good.
Excuse me but……..this just looks like a bowl of chopped salad vegetables.
Pretty lame that I would for one sliver of a second think that anyone would need to look at and glean anything from a post about a couple of chopped tomatoes, cucumber and avocado……which is pretty much what this is. Hmmm, okay. Thanks for sharing, Nichole, I’ll get right on that, like I never chopped a freaking tomato before. This was oh, so informative, yeh, buh-bye now. click
But please stay with me! And look a little closer. That evergreen mound of confetti you see scattered over the pile of veggies just waiting to be tossed together is the magic ingredient, the namesake of this recipe, and my newest flavor obsession: Gremolota. And this stuff, with all of its’ fresh, springy piquancy, is going to wake up your taste buds and make them DANCE!
Let me tell you why you want to make this salad. Okay, first and foremost…it is delicious! Charred and delicately crisped roasted broccoli spears serve to just barely wilt down a healthy pile of spinach leaves, all pumped up with cannellini bean powered protein and…if that wasn’t enough for you…..sumptuously draped in a creamy, briny, lemony-dill infused Dijon dabbled dressing! Secondly; it only takes about twenty-five minutes to get this on the table, and third; you can do the meatless Monday thing any day of the week here and be totally fat and happy.
Well. Happy, yes; fat, no.
I have good news. No, you didn’t win the Publishers Clearing House Giveaway.
Sorry. But, listen………
Mangoes are available in January. Did you know this? I gotta tell you, I absolutely did not so when I spotted them at my not exactly trendy local grocery store I bee-lined right over and snagged a couple….but not without my suspicions. Produce out of season typically equals either way expensive or not-sah-good (usually both). Turns out mangoes have two growing seasons depending on where they’re from. January mangoes! This is awesome! No, really, this is exciting stuff!
But only if you like to eat.