I was looking through Kathryn Budig's blog at her recipes! Most of them looked super yummy, and fairly easy to make (which is a plus for me). She also caused me to get a tremendous hankering for Oatmeal Creme Pies but I didn't have all of the ingredients at all for that and improvised.
I wanted a light dinner, and I also had an avocado that was PERFECT and absolutely had to be used tonight. Because those things can go bad so freaking fast and I was not about to chance it.
So onto my Faux Persephone salad. Kathryn called it a Persephone salad because in the mythology, Hades uses a pomegranate to lure Persephone to the underworld and her recipe called for poms. I'm not a fan of them so I made some substitutions to suit both what I had, and what I liked.
Greens! I used about 2 cups of mixed greens
Pickled red onions (recipe below)
One avocado, cubed (I put some lime juice on it to keep it from browning and because I love lime juice!)
1-2 tbsp Dried cranberries
1 tsp Sea salt
Garlic-I used some dried, spicy garlic for mine
1 tbsp Balsamic vinaigrette
1 tbsp Olive oil
pinch of Kosher salt
Minced green onions, about two stalks
Shake it all up, or stir, pour on last
Pickled red onions:
One red onion, diced however you prefer
Enough Apple Cider Vinegar to cover them
a teaspoon of sugar
Set into a container, shake it up, and leave in the fridge until you're ready to use it
This was seriously one of the best salads I've ever made. I'm not a huge dressing person, which is why the amounts are so small, so feel free to double or triple based on how much you like.
Since I know a lot of people like to know the caloric values, here you go.
Fat 59 (that avocado, makes up about half of it alone)
I would honestly eat this even without the avocado in it, especially since I don't always have them in the house. That would drop it down about 400 calories if that worries you.