Spring is a glorious time, as it means you can finally look forward to vaguely healthy looking plants in the produce section of your local grocery store. No more shall your tomatoes double as weaponry! Ok, if you feel like spending upwards of $2.50-$3/lb, you can buy healthy looking tomatoes all winter long, but the rest of us impoverished gourmands are stuck with these hard orange things. In conclusion, fresher plants mean tastier plants.
And thus, salad time. First up, here’s a delightful salad featuring avocado, also known as the
Vegetable Fruit of the Gods.
Also featured in this Pile of Health are tomatoes, cucumber, and what I’m pretty sure is cilantro. This is seasoned with olive oil, vinegar, lime, and peppercorns. Also, my apologies for the newspaper it was photographed on, in particular the strange hovering crotch in the upper left.
Secondly, we have a delightful pile of shrimp sunomono:
Sunomono is a Japanese salad whereupon ingredients laze about in vinegar. It’s also a fabulous way to use up excess cucumbers. This particular instance of sunomono uses shrimp, cucumber, wakame seaweed, and sesame seeds, which all soak in rice vinegar, sugar, and a touch of soy sauce.
I have a ginormous bag of wakame seaweed I’ve owned for a few years now, and have yet to make much of a dent it. I mean, who could possibly turn down an opportunity to buy a giant bag of seaweed? I use it whenever I can, which is mostly whenever I make sunomono or miso soup. Thing is, this stuff expands like crazy when soaked in water! I dare you to dump some in a bathtub sometime, then you shall understand the wakame madness.