Avocado, Watermelon Radish and Microgreen Salad
A fresh salad with an avocado dressing that's the real highlight.
Ever since I’ve begun to widen my culinary horizons – I’d put the start date somewhere in high school – I’ve had one rule for myself: eat everything – even if I think I won’t or don’t like it (the only exception: insects/worms/slugs will be decided on a case-by-case basis).
I’ve found that usually if I don’t like something the first time I try it, it’s because it was low quality, out of season or prepared in a not great way. And some things are acquired tastes – my favorite example is beer. Once when I was a kid, I took a drink of my dad’s beer thinking it was Pepsi. Let’s just say that it was an unpleasant surprise for single-digit-age me, and hilarious for everyone else. But now, beer is one of my very favorite things.
Which leads me to this: the green smoothie.
Pretty and non-sinister-looking, isn’t it? But it’s not green because of limes, kiwis, or any other green fruit. It is green because one of the main ingredients is actual greens. The name isn’t just talking about the color. That did not sound very appealing to me when I first learned about these things. I get the health benefit part, but it sounded like drinking a salad. No thank you.
BUT – I have a rule about these things, as I mentioned. And just like we tried the cauliflower crust thing and the breakfast cookie thing, I decided to investigate. And I’m happy to report that though the color is green, it’s possible to drink a spinach smoothie and enjoy it, because instead of spinach it tastes like fruit.
Here’s what you need for two large smoothies:
I recommend putting the pineapple in first, then the apple and spinach, followed by the liquids. Make sure to blend this very, very well on the highest setting you’ve got – the texture will be a little more fibrous than your average fruit smoothie, and to get it even to that point you have blend longer than normal.