Produce passion.

A few days ago, I discovered the best salad in the universe. When you read what it is, you will probably doubt me. Many of you will probably say "But wait, Allie. What about that salad you make with the roasted beets and goat cheese and fresh berries that you've been going on and on about for what seems like a million years." I must say that my beloved beet salad is decisively Pacific Northwest while this baby digs its roots deep into Chilean soil. Maybe someday I'll write a salad cookbook which documents my travels. Anyway, the recipe and a haiku that I was inspired to make up on my walk home from the produce stand are posted below.

Green and Green Salad

about 1 1/2 cups of shredded cabbage
one medium avocado, cubbed
about 1/4 cup shredded carrots
lemon juice
olive oil
salt
pepper
fresh chopped cilantro
a few thick slices of queso fresco, optional (fresh cheese... we don't really have an equivalent to it in the U.S., but feta would be an astounding addition)

Mix veggies together. Add lemon juice, olive oil, salt, pepper and cilantro to taste. Top with queso, if desired. Serves one as a nice lunch or two to three as a side dish.

cabbage crackles, crunch
add ripe, round avocado
green and green and green

I'm such a vegetable nerd...

Besos,
Allie