It’s time to get back into the {salad} swing of things!
I’m seriously creeped by how long it’s been since I’ve shared one. I’ve had so much going on (just got off the phone with ABC again, NBD) that I’ve been pretty lazy about it. This one‘s been my go-to, because I can toss in a can of tuna and white beans and literally have dinner ready in 5 minutes.
But suddenly, I had a craving for something bigger and better. I’ve been obsessing over blackberries lately, because I’ve had some seriously good batches of them – as opposed to the blueberries I’ve been buying, which have for whatever reason been sour and lame. What’s up with that? For a blueberry-fiend like me, it’s pretty much the worst!
The idea of combining blackberry and mango in a salad just took me over, and from there the avocado was a natural addition. And then, pistachios! My new favorite addition to salads. If you buy them already roasted, shelled, and salted, they’re so easy – and they add the most savory flavor. I especially love them with avocados. Plus, they’re one of the lowest-calorie nuts (they are the lowest, actually, until you get into the roasted/salted world) and they’re super-high in potassium. Love, love, love.
Things didn’t really get good, however, until I decided to turn my happy little carton of berries into a vinaigrette.
