Happy Spring! I love Spring for a plethora of reasons. I live in Minnesota and have for most of my life. Maybe this phenomenon happens in other parts of the country too, but here Spring always feels like we suddenly are able to come out of hibernation and get reacquainted with friends, neighbors, and hobbies. Sometimes the winter feels so long that I forget that I like to go for walks outside because I forget that going outside can feel pleasant instead of painful.
This is the first time I can remember the first day of Spring actually feeling like Spring. Well, actually, it's been feeling a little more like late June lately. I hardly know what to do with myself! The temperature has been in the 60s and 70s for the last week or so. It's MARCH! I don't get it. I love it, but I don't get it.
It was so warm this past weekend, that I had a picnic outside when visiting my parents.
And we were WARM! What?!
I made the pasta and the salad from the Valentine's Day meal. It was fantastic. My parents also enjoyed some grilled chicken.
|My dad - the Grill Master.|
Maybe it's the warm weather that has me craving citrus foods lately. I was flipping through my new cookbook Fast, Fresh, and Green by Susie Middleton and ended up making Roasted Brussels Sprouts with Orange Butter Sauce and Braised Carrots with Blood Orange Pan Sauce. (I took pictures of both, but the pictures were abysmal!) I enjoyed the carrots more than the brussels sprouts.
|My mom - having a good time.|
But, my citrus craving was not satisfied.
I needed grapefruit. Florida grapefruit.
Maybe it was because we missed our annual trip to Florida this year, but I can't seem to get enough grapefruit. Grapefruit - like other citrus fruit - is high in Vitamin A and extremely high in Vitamin C, which not only boosts immune systems but also fights inflammation.
This salad is like all my favorite things in one dish! I normally don't like mixing things very often, but I LOVE this salad! I made a few alterations to the recipe.
- I used just one kind of beet instead of multiple varieties. The store I was at only had one kind this time of year. I'm sure other varieties would be fantastic.
- I used milk instead of coconut cream. I realized at the last minute that I was out of coconut milk. I'm excited to try this again with coconut milk; however, it was just as good with dairy milk. Just keep in mind the flavors you enjoy and the consistency you like. Add more milk for a thinner dressing, less for a thicker dressing.
- I ended up using a whole avocado instead of a half of one since I prefer a stronger avocado flavor. Like with any dressing, taste as you go and adjust for your preferences.
- I used romaine lettuce for the bed of greens, but any greens will work here.
- I didn't top the salad with any nuts, seeds or grains as recommended in the recipe. These would be good, but I love the salad just as it is.
Do you have a citrus recipe that you love? Share it with me! I'd love to try it!