|Collard Greens Salad with Quinoa, Strawberries, Walnuts, and Avocado|
My friend Paula is game. She likes to eat. She likes to travel. She's not afraid to change things up. I might not have made this salad without her here, and I certainly would not have made my own tahini for the tahini based salad dressing....but I did. One peek at the salad dressing labels at Vons with their to the moon sodium content and roster of weird ingredients sent us to the Asian food aisle where I bought a jar of sesame seeds instead. After a little dabbling, the concoction transformed from paste into dressing.
But the cutting of the collard greens was the most entertaining part. Remove the center stem, the instructions commanded, then stack the leaves, roll them up like a cigar, and slice them into narrow ribbons. The result was beautiful.
We also had a radish and cilantro salad in a citrus dressing.
And ceviche from the local fish place.
We lingered at the table, and I am grateful for that.
The wind has been blowing manically since yesterday afternoon, non-stop. Having a houseguest has keep me from retreating to my bed and pulling the covers up over my head.