Wowee, been a while, hasn’t it? Did ya miss me?? Life has been pretty chaotic since returning from my Spring Break travels. I kind of hit the ground running as soon as I got back to Scotland, so I haven’t been able to get a new recipe up until now. Funny how I only had 1 assignment due in the 2 months before break, and now I have 4 assignments do in the span of 3 weeks :/ Oy vey.
At least my Spring Break was AWESOME! It was exhausting though. I went to 18 museums in 2 weeks. EIGHTEEN. How on earth am I still standing?? I wasn’t planning on it, it just happened, and I have no idea how. I didn’t even realize how many I went to until I counted at the end of my trip. Good thing I was alone though, I don’t think anyone would have put up with my museum madness. Here are some highlights:
Berlin: Mauerpark Flea Market, the Brandenburg Gate, gluten free peanut butter cookies at Katies Blue Cat, the Holocaust memorial and museum, East Side Gallery, dinner at Paleo restaurant Sauvage, the best ever cappuccino from Bully’s Bakery, the Reichstag dome, chilling at the awesome co-working/startup space Betahaus, and the fantastic community garden Prinzessinnengarten
Amsterdam: the Rijks museum, the Heineken Experience, the Anne Frank House, the night time tour of the Red Light District (I learned a lot!), the Van Gogh museum, the gorgeous canals, the 3D print canal house, and the Richard Mosse exhibit at the Foam Photography museum
Okay, I’ll stop making you guys jealous 😉 on to the new recipe! Well it’s not really new, I’ve been making this salad for like a year now, but I figured it’s about time I share it with the world! It’s simple, fresh and easy. I don’t know what it is, but there’s something about this combination that I just love!
I don’t have a catchy name for it, so feel free to call it whatever you like. Maybe not “cabbage-carrot-avocado-sunflower seed salad with honey mustard balsamic dressing” though, because that’s a mouthful. I like to call it my House Salad since it has become a reliable go-to salad for me Enjoy!
- 8 cups of spinach or mixed leaves
- 2 cups purple cabbage, shredded
- 2 large carrots, shredded
- 2 medium avocados, diced
- ¼ cup sunflower seeds
- ¼ cup honey
- ¼ cup balsamic vinegar
- ¼ cup mustard (I used a combo of dijon and grainy)
- Okay, you ready? Whisk together the honey, balsamic vinegar and mustard.
- Toss your leaves in the dressing.
- Top the dressed leaves with the cabbage, carrots, avocado and sunflower seeds.
- Eat. :)