#7 Super Lunch Salads on a Super Weekend

imageMy weekend has been full of super food, and the company has been super too! It had been quite a while, a month that is, since I’d spend some quality time with my sisters.

The weekend seemed to start on Thursday already thanks to an invitation to stay overnight in Helsinki. We had a cosy sauna evening and with a lovely meal: warm salad with sweet potato and zucchini and chia pudding with blueberries. A breakfast with no haste and a very short drive to work (15 min instead of the usual 50 min!). Come Friday afternoon, and a date with sis no. 2. Off we drove, east of Helsinki and time for another super food dish and a long talk at the fireplace. See yesterday’s post for our quinotto.

A good part of the Saturday was spent at the kitchen table. Reading the papers, coffee drinking, eating pancakes,  reading recipes and so on.  Then a nice stroll in the old town, some shopping and more coffee. A late lunch of the following:

Kale-avocado salad with roasted almonds

3 large kale  leaves, 1 dl unpeeled organic almonds, 2 avocados, one small red onion, juice of one lime, 8 cherry tomatoes, 1 dl Parmesan shavings, olive oil and herb vinaigrette (with rosemary, thyme and lemon)

Rinse and shred the kale. Place it in a salad bowl. Roast the almonds in a dry pan or in the oven.  Chop the onion and sauté in olive oil. You can also use it raw, but I prefer it cooked. Dice the avocados and sprinkle with half of the lime juice. Build the salad placing the avocado and the cooled and chopped almonds on the top. Add the Parmesan shavings and sprinkle with olive oil. Serve with herb vinaigrette. If you like, and if your quests are very hungry serve also some freshly baked  bread or croutons.

As a teenager, I dreamt of living in an old house with a large kitchen where I would spend time with the family and friends. Cooking, baking, talking, entertaining guests … I realise that this is where I am today. A dream come true.

 

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