April is such a breath of fresh air. It’s like the world is sighing and saying, okay good, winter is over and it’s almost summer and everything is going to be okay.
Toronto had the weirdest winter that I can remember. We were feeling pretty smug for a while there, because we weren’t experience the crazy freezing days that we typically have in the winter months. But instead, it was a strange December/January/February/March. We got one -22 (or even colder) day that was just nuts, and otherwise it was a lot of up and down temps. It wasn’t warm enough to celebrate and it wasn’t cold enough to complain, so instead it was just confusing. But it still felt like winter because you couldn’t exactly wear sandals and sundresses.
Anyway. Enough about the weather, because we’ve got a spring-ish salad to enjoy.
My Goodbye Winter, Hello Spring salad (long title, I know) is sweet and bitter, just what you want when it’s not quite cocktails on patios weather but you’re not cleaning snow off your car, either. It’s got a base of spinach which you could easily replace with any kind of lettuce or any even kale (sorry, kale, I’m not that into you) and is topped with creamy avocado, sweet-and-sour grapefruit, and bittersweet blackberries.
The dressing is super simple: just olive oil, a touch of balsamic vinegar, and some honey.
You could easily make this a main course salad and add the protein of your choice: chicken, steak, tuna, salmon, black beans, chickpeas, etc. Just promise to bask in the relief that summer is not that far away after all.
- 1 package baby spinach
- Handful of blackberries
- ½ grapefruit
- 1 avocado, sliced
- 3 blackberries
- ¼ cup olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Assemble your salad: wash your spinach and add the other ingredients.
- Blend the dressing ingredients together. If you don't have a blender, you could mash the blackberries with a fork and stir the ingredients together.
- Plate the salads and divide the dressing between the two.