MRB got me a christmas gift: a smoothie blender. I adore it. It is so wonderful to be able to make your my own smoothies at home. Even though I am still experimenting and some of them are, well, flops, there are already some that I am happy with.
The salad is my The Very Green Salad. It is capitalised on purpose, all its ingredients are green(-ish), and I like it very much – it is coming up in my menu every week or two.
It is also extremely easy to make; no need to mix it even, simply layer the ingredients.
The Very Green Salad
- Two-three handfuls of rucola, spinach, or other crunchy leafy green
- 100-125g (about half a cup) crumbly blue cheese (I used Danish Blue)
- half a cucumber
- 2-3 tablespoons assorted seeds (sunflower, pumpkin, pine nuts)
- half an avocado
- 1 teaspoon olive oil
- 1/2 teaspoon white wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon water
Wash the rucola, dry it with a paper towel and chop off the hard stems if they bother you (you can throw them into rucola pesto if you want). Cut the cucumber in thick slices, then quarter each slice. Crumble the cheese. Mix the vinaigrette in a small bowl or cup: stir the olive oil, vinegar, honey and water vigorously together. You can also roast the seeds if you prefer them that way. Chop the avocado in thick slices.
Layer the ingredients: rucola, cucumber, cheese, seeds and avocado.
Dress with the vinaigrette.
If you are like me, you will decorate the salad with few rucola leaves.
Makes an excellent lunch or light dinner salad. Goes well with a smoothie.
The Blackberry Smoothie
- 100-125g frozen blackberries (slightly less than 1 cup)
- 1 orange, peeled, split into parts and cubed
- 100ml water or milk
- 4-5 tablespoons thick yoghurt
Throw in the blender. Press blend. Pour into a glass. Enjoy.
The Straw is obligatory.
The orange gives the smoothie a nice sweetness, while the blackberries are a bit tart.
The frozen fruit gives the smoothie almost a milkshake consistency. Delish.