Rainbow Summer Salad

Summer Salad? In February? When it’s cold and dark and snowy outside? Well, I was missing summer, and decided to make my favourite (summer) salad. I’m not really a salad person – frankly, I never understood why people order salads at restaurants when they can order creamy, cheesy pasta, but whatever.

In the summer, about three years ago, my brother and father were on a trip in western Norway to look at mountains and fiords and stuff, and mom and I stayed home. One day, we went by the grocery store, and I was struck by how many awesome fruits and vegetables from local farms there were on the shelves. My mother likes making salads in the summer, and she puts in all sorts of beans, lentils, kale, corn and greens. The problem is that I’ve never gotten excited about beans and greens. So, I decided I wanted to make a super colourful salad – healthy yes, but also with all the sweet and tart flavours of summer. And this was the result. I present to you my Rainbow Summer Salad – the first (and last) salad I really enjoyed. Maybe it will open your eyes to the potential and power of an extraordinary salad;)

Ingredients:

1 medium avocado

1 pack sprouts (I’d recommend broccoli or alfalfa)

1 small pack of salad – mine was 65 grams

1 medium/small orange or yellow bell pepper (for the aesthetics, you can of course use any colour you want or have)

10 cherry tomatoes

6 large strawberries

4 tbsp ricotta cheese (optional) – for vegan version, simply omit:)

balsamic vinegar to serve

Method:

1. If your salad is not pre-washed, start by rinsing it. If it’s a little sloppy or soft, you can put it in a bowl with cold water while you prepare the rest of the ingredients. Wash the other fruits and vegetables. Cut the tomatoes in half and dice the bell pepper. If you are going to serve in less than an hour, now is the time to cut the strawberries into eight pieces each. If not, leave them with the green stuff on.
2. Let the salad drain (if wet), and add it to a large bowl along with the tomatoes, pepper, strawberries and ricotta (if using). You should also add the sprouts – remember to save some for the topping when ready to serve. Mix it all together.
3. Right before serving, cut the avocado in half with a sharp knife and cut each half into small cubes (see picture below) before scooping the flesh out with a spoon. If you have not already, now would be the time to chop the strawberries.
4. Add the avocado and strawberries to the salad, top with sprouts, and serve with your favourite balsamic vinegar:)

And that’s it – enjoy!