If I’m going to eat a salad without bacon or cheese, it had better be for a very good reason.
Like finding a diamond ring at the bottom of the bowl.
Or discovering a new pair of shoes — or four.
Or the promise of a big chocolate bar smothered in peanut butter. Or simply a single crispy slice of bacon.
In this case, I ate the salad because it was delightfully sweet.
Surprisingly to some, I have a serious sweet tooth.
I’ll spare you the usual rant about my ambivalence toward vegetables — that’s been covered before.
This salad brings together caramelized onion, juicy champagne mango, creamy avocado, and a light sprinkling of shredded coconut.
I finished it with a drizzle of honey and felt like I’d been transported to heaven — honestly, I’m writing this from the clouds.
I don’t expect to become a regular “salad-for-a-meal” convert unless there’s meat, cheese, or bacon involved, but this one was refreshingly light and satisfying.
Afterward I seriously considered going on a tropical salad spree.
The secret to a great salad? Seasoning.
Many folks skimp on salt and pepper for salads. Just a light sprinkle of each will make a big difference — trust me.
Tropical Spring Greens Salad
Ingredients:
2 cups spring greens
1/2 sweet onion, caramelized
1/2 champagne mango, thinly sliced
2 oz avocado, chopped
2 tablespoons shredded coconut
2 tablespoons honey
Olive oil, lemon juice, salt and pepper to taste
Instructions:
Combine the greens, caramelized onion, mango, and avocado in a bowl. Drizzle with honey, a little olive oil and a squeeze of lemon. Season with salt and pepper and finish with a sprinkle of shredded coconut.
Don’t worry — I haven’t abandoned you. Vegetables still make me nervous.
And bacon? Well, bacon will always get a wiggle of approval from me.