Just look at me. Reduced to posting my work-day lunches. I’m telling you, I don’t really sleep anymore. Ah well. I’ll sleep when I get back to school. Er…or not. That’s when classes start, yes?
At school my schedule worked out so that I could usually scurry back to my house for lunch. Which was lovely and meant I didn’t have to plan my midday meal too far ahead (key word being didn’t HAVE to. Because I plan meals days ahead of time, just for the thrill of the anticipation). Here in the city, however, I find myself embroiled in a work day far from my apartment, so substantial lunch salads have made a resurgence in my life. I’m so glad they did.
There is something about soft lettuce and crunchy vegetables and a perfectly hard-cooked egg that screams SUMMER and RESPONSIBLE-YOUNG-WOMAN to me. I love grabbing my little tupperware from the fridge and digging into a cold, crisp, nourishing lunch.
And the best part of salads? They really are ever-changing, versatile beyond belief. Add citrus, or nuts, or thinly sliced radishes. Add boiled beets or fresh snap peas, or a couple torn basil leaves. No vegetable ever suffered from being in a salad, and no salad ever suffered for hosting a vegetable.
Golden Beet, Avocado, and Lime Salad
- 1 medium golden beet, sliced thinly
- 1 ripe avocado, cubed
- 2-3 handfuls of salad greens (I used a mix of butter lettuce and romaine)
- 1 thinly sliced green onion
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- salt and pepper to taste
Combine salad ingredients in a deep bowl. Whisk together dressing and pour over salad. Serve with a couple boiled eggs, and an extra pinch of salt!