"Patience is a virtue" was an oft repeated phrase by the mother of a childhood friend. Neither my friend nor I had siblings to bug at home, so like sisters, we would tease, taunt, and annoy each other. When one of us would get antsy and whine that the other should hurry, inevitably one of us would hurl, "Patience is a virtue!" at the other. We didn't understand the expression; to us it meant "hang on" or "wait, I'm busy!"
Recently, I spent hours pouring over my seed catalogs, dog-earing pages and circling items to be purchased. It took an entire morning to finally place my order online. Seeds are like putting a pittance in the bank and hoping that eventually it will turn into something. I have practically been shaking with excitement while imagining the bounty of my vegetable garden this summer. I'm dreaming of juicy tomatoes, earthy golden beets, crisp carrots, and perfumed melons. Before the dirt is even warm enough to plant, I can already taste the colorful salads, ice cold watermelon, and vegetables hot off the grill. In this season of new beginnings, I find myself jumping ahead to the time of harvest, blatantly ignoring the treasures to be savored in these cold, wet transition months.
Waiting for Spring Salad
Citrus and avocado are a delicious pairing. They enjoy each other's company and grow well in the same climate, so naturally they blend harmoniously on the plate as well. This salad is the perfect antidote to the when-will-springtime-come blues.
1 7-ounce package arugula
1 bunch green onions, thinly sliced
2 large avocados, cut into chunks or slices
2 ruby red grapefruits, peeled and pith/skin removed
1 tsp. fresh lemon juice
1 tsp. balsamic vinegar
2 tbs. extra virgin olive oil
salt and pepper
In a large salad bowl, combine the arugula and green onions. Toss with the avocado and grapefruit (to prepare the grapefruit, remove the peel completely, pull off the skin and pith from each individual section, and break the sweet juicy parts into chunks). For the dressing, whisk together the lemon juice, vinegar, oil, and salt and pepper. Drizzle over the salad and mix to combine. At first it may not seem like there is enough dressing, but it will combine with the juice from the grapefruit once the salad is tossed.
This sounds delicious! Not sure if we can get the pink grapefruit here at the moment but will go in search tomorrow!ReplyDelete
I really wanted to jump through my monitor and eat the salad! Yummers!!!ReplyDelete
Beautiful post, beautiful photographs!! And I love your new blog backdrop. It makes me crave a farmers market. Too bad we are getting snow in DC on Sunday. I really am in need of a spring salad :)ReplyDelete
Wonderful photos! Could it be that arugula is what we call 'rocket' in the uk, a peppery salad leaf?ReplyDelete