I make it a daily goal to get my greens somehow, some way. Whether from a salad, juicing, smoothies, green superfood powder, spirulina tablets, whatever. As long as it’s green, and as long as it’s in. my. body.
The other week my mom was in the area and we met up on the mainland. Because produce can be so pricey here on the island, I had her pick up some organic vegetables for me at Trader Joe’s. The vegetables that I love to have and keep stocked are carrots, broccoli, celery, greens (kale, romaine, mixed greens, arugula, etc.), tomatoes and avocados. You really can’t go wrong with these. They are so incredibly easy to add to any dish and usually last long enough to consume before going bad.
I was able to spend a really refreshing day with my mother, which was a total added bonus. We visited her father’s gravesite, found a steal on some cute moccasins, enjoyed some local Mexican food, and took a ride over the Mackinac Bridge with the top down. Yeah, straight cruisin’.
After lugging a suitcase full of dried and fresh fruits, vegetables, and other miscellaneous groceries up the hill, I decided that a celebration was in order and made a bodacious salad. This was my first time really photographing food with my new 50mm portrait lens, and I was so excited about finally having a good camera and lens to capture the food creations I’m very passionate about.
This salad (and any slight variation of it) is also one of my go-to meals here just like my Warrior Chia Porridge. I love adding a chopped orange to salads because it is so juicy and complements the lime juice so there is really no need for a dressing. The avocado also adds the perfect smoothness to make this salad really come together in a nice way.
- handful of greens of choice (I used a mixed greens mix and arugula)
- 1 stalk celery, chopped
- 1 carrot, chopped
- 5 florets of broccoli, chopped
- 1 avocado, sliced
- 1 orange, sliced
- dried cranberries
- juice from ½ lime, freshly squeezed
- orange muscat champagne vinegar (optional, found at Trader Joe’s)
- Place chopped celery, carrot, broccoli and dried cranberries on bed of greens.
- Add sliced avocado on top and squeeze lime juice over salad.
- Add champagne vinegar and toss salad so the juice and vinegar cover everything.