So I was going through some photos, making myself feel old…
When I stumbled across the first pets I ever had.
(Does anyone else remember Trix before they were fruit shapes?!?)
It occurred to me that Thumper and Snowball were the prophecy of my future rabbit food lifestyle.
Talk about a revelation :p
This salad is not exactly a revelation.
But I’d like to think it’s just as tasty.
At work last week we had our minds on arugula. We like arugula… So I started thinking of something light, yet rich. Something with personality. The peppery bite of arugula; buttery-smooth avocado; and the nerdy-looking, often ridiculed, asparagus. But asparagus gets to be cool here. Because it’s shining in it’s raw form: crisp, a little bitter, but sweet, and dressed in simple spices and lemon. And this bunch was purple. Yeah, purple!
Arugula, Avocado & Asparagus Salad
2 big handfuls of arugula
1 1/2 cups (more or less if you’d like) of chopped raw asparagus*
1 medium avocado
salt, pepper, and smoked paprika to taste
Optional: Nuts or seeds, dried fruit, sprouts, etc.
*If you’re really against eating asparagus raw, you can lightly steam it. Pansy.
1) Dump that arugula in a medium bowl! Good job!
2) Now toss in the asparagus! Yeah!
3) Okay, for serious now… Slice the avocado in half, remove the seed, and criss-cross the flesh with your knife. Then just scoop the cubes out with a spoon into the salad.
4) Sprinkle salt, pepper, and paprika onto the mixture. I like to be generous with the paprika for its sweet and savory touch. Zest the lemon onto the salad and toss the mixture to distribute the spices. Add the juice of the lemon, and toss again.
The salad is good to go at this point. But as indicated above, you can add other tidbits.
Such as walnuts and dried figs… Ooh
For serious. This salad. Rabbit approved.