I love to walk. My mom is a walker too. As long as I can remember, Mel has walked 2-4 miles every day, up and down the wooded country road I grew up on. When we were kids, Amanda and I went with her. I would inevitably fall and scrape my knees, which often led to me fainting right there on the side of the road. In addition to being a walker, I’m a fainter.
My family also went on evening strolls after dinner—up the street a mile, then back down a mile. Sometimes I stopped a few yards before the turn-around spot, and waited. Then, when they got to me, I pretended I was an orphan, and that they found me on the road and were adopting me. I watched a lot of All Dogs Go to Heaven and Annie.
Seattle is a small city, and you can easily go from one end of downtown to the other on foot. I’ve done it plenty of times. I walk from my office to the gym, from my doorstep to the farmer’s market. I have a car and a bus pass, but I just prefer to get around on foot.
Lately, with the cherry blossoms blooming like crazy, the temperatures rising, and the sun staying out later and later each evening, I have a strong desire to just get out there and walk. Not to go anywhere in particular, but just to walk. To take in the fresh air and give my computer-strained eyes a break.
I can usually bribe Evan with snack-stops, but he prefers walks that have a destination in mind (I mean, what he actually prefers is driving). The other day, I tricked him into walking across town to my favorite grocery store and back. The sunny walk and the store’s bountiful produce inspired me to make this springy salad with buttery bibb lettuce, red onions, creamy avocados, juicy oranges, umami filled dressing, feta for tang, and almonds for crunch.
Evan, the non-salad lover, even asked for seconds. Maybe it was all that fresh air. I’ll give partial credit to the walk, but you can taste this salad and decide for yourself!
Avocado & Orange Salad with Sesame Soy Dressing
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 tablespoon mustard (I use spicy brown)
juice from 1/2 lemon
1 teaspoon olive oil
salt & pepper
Mix ingredients together (either shake in a jar, or whisk in a bowl).
1/2 head bibb lettuce, torn into largish bite size pieces
1 orange, peeled and cut into bit size chunks
1 tablespoon diced red onion
Dressing (recipe above)
Dressing (recipe above)
1 avocado, sliced
1/4 cup almonds, roughly chopped
1/4 cup feta
Fresh ground pepper
Put lettuce, orange, and onion in a bowl, and toss with about half the dressing. Arrange on plates or a platter, and top with avocado slices, almonds, feta, fresh ground pepper, and if desired, more dressing. Note: wait til just before serving to toss dressing with lettuce, to avoid soggy salad.