This has been an unusual start to fall. My mind should be full of warm thoughts of braising, stirring and roasting – at long last in this chilly weather. But all I can think about is my next bowl of salad.
Funny, isn’t it, how our bodies ask for nourishment? I had a summer of excess, plain and simple. Between vacation, work lunches, dinners out, family barbeques (and frequent stops for ice cream along the way) my mostly plant-based eating was replaced with butter free-flowing through my veins.
And so I keep eating salad. It’s surely not a concerted effort on my part. My head wants to braise leeks and roast sweet potatoes and stir gigantic pots of soup. But when I reach for the kale – with every intent of simmering it gently – it ends up in thin ribbons in the salad bowl. Stewed cranberries are made into a tangy vinaigrette. Apples never find their way into crumbles. My shopping basket teems with frilly heads of lettuce.
Which is how this salad came to be. It’s – I dare say – the perfect mid-fall meal. Sweet orange segments, creamy avocado and thinly sliced macintosh apples get lightly dressed in a salt-and-pepper lime vinaigrette. It’s hearty, refreshing, savoury-sweet and just right for lunch when soup seems depressing.
(lunch for one)
People find the idea of supreming a piece of citrus fruit to be so daunting. Likely this is a reaction to the intimidating French name, because it’s a snap. The key tool is a really sharp knife (I’d say paring knife, but I actually I love my santoku for this job.) The left-over bits and baubles around the supremes can be used for juice, or even eaten as-is.
1/2 soft, ripe avocado, sliced
1 medium orange, supremed
1/2 macintosh apple, thinly sliced
juice of half a lime
sea salt, cracked pepper
Gently combine all ingredients except salt and pepper. Add seasonings a pinch at a time and taste, until desire level of sweet-salty contrast is reached.