Aaaagghhh! Thanksgiving is tomorrow. Now, you probably already have your menu figured out, but if you are still wondering what kind of easy side you might still work into the picture, consider the ooohs and aaahs you might enjoy if your guests are greeted with this:
That, my friends, is one of the easiest salads I've assembled of late and it's both tongue and eye pleasing as well. I just grabbed mixed greens from our CSA box (have I mentioned that we're lucky enough to get nasturtium flowers included in our mix?) and then layered on a few other brightly-colored items and sprinkled sunflower seeds for a little crunch and drizzled on my new favorite dressing before taking a closer look at this absolutely stunning salad:
It's almost too pretty to eat. Except … it actually tastes even better than it looks! And did I mention that it takes about 10 minutes to put together? I mean, that's assuming you've made the dressing in advance, but I shared that recipe a month ago and the only valid excuse for not having it on hand now is that you ate it all with a spoon shortly after making it last month! And really, if you're like me, you'll just be having that dressing in the fridge on the regular. It's fantastic on just about any salad. And what better time to showcase a salad as pretty as a delicious picture than on the biggest food day of the year? Happy Thanksgiving, everyone!
- 2 c. mixed greens — ideally containing some edible flowers
- 8 oz. mixed cherry tomatoes — halved
- 1/2 avocado — sliced into thin wedges
- 1 small red onion — cut into thin wedges
- 2 T. toasted sunflower seeds
- Tahini-Miso-Maple Dressing
On a large serving plate, arrange the greens, tomatoes, avocado, and red onion to maximize the color and variety in every serving. Sprinkle with the sunflower seeds and drizzle the dressing generously over the top and serve immediately.
- Yields: 3-4 servings
- Preparation Time: 10 minutes