Experimental because of the blueberries and the finely sliced kumquats. The dressing (not shown) was a vinaigrette enriched with pureed avocado.
This was one of Jens’ early forays into adding sweet stuff to savory salads. I think that now that he’s mostly overcome my anti-salad bias, he’s chosen another mountain to climb, which is my fruits-are-not-savory-items prejudice.
This was the start of the salad art series.
Grapefruit, pomegranate seeds, avocado, sunflower sprouts, some old salad greens, some old sprouted sprouts, and a lonely tomato.
Deconstructed California Roll Quinoa Salad.
Ingredients:
regular and red quinoa, cooked in vegetable or chicken broth in rice cooker
cucumbers, cut into batons
cherry tomatoes
avocado
sprouted grains
crab (from a can, not too bad actually)
green onion
Dressing: rice vinegar and soy sauce
Me: “What was your inspiration?” Jens:”Tell me what you think it was!” I take a bite, and I respond, “California Roll!”
He was practically giddy that I realized what he was going for. And that was when I realized, I should start a food blog to document his cookery. A few weeks later, here we are.
