hi...remember me?

I'm Kristin, co-founder of this blog. Doesn't ring a bell? I used to post all the time. You know, with the long, rambling anecdotes before the recipes? I've missed you guys! I haven't really been anyplace, but I am really pregnant and it hasn't inspired much great cooking or creativity. I know, I know...my beloved co-blogger Beth has a brand new (super sweet, super cute) baby and SHE blogged all through her pregnancy AND pretty much every week since. What can I say? I've got nothin'...no excuses. I just haven't been feeling like myself. But, my intentions are still good...during my absence, I've made a few things that I think you might like. Here comes one now.

Throughout both this pregnancy and my first, I haven't had unusual cravings so much, but I do pretty much want meat and cheese on bread for pretty much every meal. It's not a recipe for a healthy me or a healthy pregnancy. So, I've tried to take advantage of every possible opportunity to avoid my own worst instincts and work around my nagging need for a cheeseburger.

Therefore, I present to you a salad so delicious and unique that I actually crave it even though there's no red meat involved! In fact...no meat at all! It does make use of some of the best produce of summer and is packed with antioxidants, bright colors and intense flavors. Secondary bonus: it's super easy. It's wonderful served with simply grilled fish or chicken. Make it an entree salad by topping it with some grilled shrimp or scallops. It is simple enough eat it any old night, but it is definitely special enough for company.

Tropial Spinach Salad with Ginger Lime Dressing

For the dressing:

the zest of 1/2 lime

the juice of 1 - 2 limes (depending on size and juiciness...at least 1 T. of lime juice)

2 tsp. fresh ground ginger (NOT dried or powdered ginger)

1 tsp. honey or 2 tsp. sugar in the raw (or more, to taste)

pinch of kosher salt

1 - 2 T. canola oil

For the salad:

1 large mango (or 2 smaller mangos), peeled & cubed

1 avocado, cubed

1/4 cup red onion, sliced paper thin

1/2 pint blueberries, rinsed

5 cups baby spinach leaves

Instructions:

In the bowl you intend to use to assemble the entire salad, whisk together the lime zest, lime juice, ginger and honey or sugar.* Taste the mixture. It should be pleasingly tart and sweet, but not too much of either. Add more lime juice or sweetener as needed. Then, season with a little bit of salt for balance. Once you are happy with the flavor, whisk in the canola oil until dressing is slightly thickened. I have to confess, I once made this dressing quickly and forgot all about the oil and no one was the wiser, although it does balance the acid in the lime nicely. Set the dressing aside.

Prepare all of the fruits and onion and add to the dressing, tossing lightly to coat, but be gentle since the avocado and mangoes are both easily mushed. Allow combined ingredients to sit for a minute or two to absorb the flavors of the dressing. Add the spinach leaves and toss completely immediately before serving as the acid in the dressing - while it preserves the lovely colors of the avocado and mango - will wilt the spinach leaves quickly. Serve as a side salad (as shown with yummy salmon burgers) for 4 people, or top with shrimp or whatever you like as an entree salad for 2 people. Enjoy!

* - I used to use 1/2 a packet of Splenda as the sweetener and it worked nicely, but I am 100% off artificial sweeteners so I've switched to honey or turbinado sugar. If you use raw sugar, you will have to whisk longer but it will dissolve in the lime juice. Do not serve gritty salad.