Green Market Salad
A few years ago I was in Manhattan for some improv shows, staying with my best friend, the beautiful and talented Jennifer Valle. We took a raw foods dessert class at Matthew Kenny’s The Plant in Brooklyn. Those desserts were some of the best I’ve ever had, and it definitely peaked my interest in raw foods. Then for my birthday Valle (what I’ve called her since we were twelve) bought me Raw Food Real World by Matthew Kenny and Sarma Melngailis.
I love cookbooks – especially cookbooks with lots of beautiful photos, and this book has them. I’ve only made a handful of the recipes as I don’t have a dehydrator (and raw foods can get expensive!), but I’ve loved everything that I’ve made. I started out making some of the raw nut milks and smoothies, all of which were delicious. One of the other first things that I made is this Green Market Salad with creamy citrus dressing. We just had it again the other night, since I’m trying to focus on eating healthier foods. We’ll see how long that lasts…
The salad is super simple to make. The dressing has avocado, orange and lime juice, green onions and olive oil. I leave out the cilantro and jalapeno, but if you like them I bet they’re delicious here. We just kept it simple and served this over mixed greens from the Farmers’ Market. One of my favorite parts of the salad is the macadamia nuts – you rough chop raw macadamias and then toss them with a little macadamia nut oil and salt and pepper. The buttery, rich nuts contrast so nicely with the tart dressing.
I’ve marked a bunch more recipes in the book that I want to try. I made the Vanilla Brazil Nut Milk the other night (It was so good!) and I got some figs from the Farmers’ Market to make the Fig and Grape Cleansing Shake. Maybe it won’t be so hard to stick to healthy eating after all – raw shakes and salads counteract cookies, right?