Is that still a thing?
Seriously though, I’m but five hours off the plane and I can already admit to suffering from some serious jetlag. Except, it’s the kind of jetlag that hits you before you swap time zones. Before you boarded the plane. Alrite alrite, before you even checked for the third time that, yes, you packed your charger and yes, the garage door is closed – and wait, should I bring a scarf for the plane? you know how cold I get — aaaaand it’s time to get to the airport already.
So basically not at all jetlag and all the way a case of chronic distraction that somehow allowed me to completely space the fact that the internet is abuzz with witches’ brews and finger-shaped treats (sidebar: ew) and peeled grapey things that can only mean it’s Halloween week.
So while I should probably be posting Halloweeny (heh, weenie) treats to quell those sweet teeth of yours, instead I give you salad. Cue the violins…
But thassokaaayyyouguyssssss! I have a feeling you’ll forgive me.
I knew we’d be friends again.
Just when you thought everything was coming up squash (oh, just you wait — have I got squash for you), here I am with a salad that’ll have you convinced it’s Christmas in July. Or July in Christmas. Or July in Halloween.
Can you even be in Christmas and/or Halloween?
Cue the stripper name joke.
Oh shit, wait, we already cued the violins. Does someone have to tell those guys to stop?
(Seriously, it’s cool here now, dudes. We’re not sad anymore. Off you go to join the rest of your kind on Renee Zellweger’s eyelids’ doorstep.)
(They’ve had a rough go of it lately.)
Where were we? Ah, yes, July in the middle of whenever-this-is, because while at first this salad screams summah-summah-summahtime (summahtime), it’s actually chock full of lots of groovy goodies that are still popping up at my farmer’s market! Like basket upon basket of super sweet berries, buttery avos and big leafy herbs.
And can we talk about how festive this little lady would look on one of your holiday tables?
So, see – it’s deceiving. A summer-esque salad that’s as seasonally appropriate now as it was then. I know, I’m pretty much a maker of magic. Unless, of course, you live in the brrrrrrrrr states. Then you should read the note in the recipe where I offer some tipsies for cold-weather swaps.
Ok, so I’ma go have myself a wicked good time exploring The Town (do you see what I’m doing here?) while you go off and make merry with this recipe.
Oh yes, and just in case my lack of ‘Ween spirit is bringing you down, here are some frands who clearly have their isht together:
- Graham brought back Butterfinger BB’s and they’re only 3 ingredients! Cowabunga.
- Steph is probably breaking the internet with her Totoro creations this week, including these little black sesame buggers.
- This granola has fall written all over it, thank you very much Alana.
- Apple cider creme fraiche caramels and husky batman voice over at Cynthia’s place!
I fink that’s it for now, doodsies. Happy Salad-ween, everyone!
p.s. If you’re reading this as an email subscriber, there’s a good chance you missed last week’s recipe for these Parmesan-Ricotta Spaghetti Squash Fritters (technical difficulties, sorry!). Check ‘em out!
p.p.s. I’d love any last-minute foodie recs for Boston, if you’ve got them!
Ok, bye for real now…
- 1 pineapple (peeled, quartered, cored and thinly sliced)
- small bunch flat-leaf parsley, stems removed, leaves roughly torn (several handfuls)
- 1 pint (or so) strawberries, hulled and quartered
- 1 pint (or so) raspberries
- 2 avocados, cut into about ½” chunks
- ¼ cup (4 T) good extra virgin olive oil
- juice of 2 limes
- crushed red chili flakes, to taste
- coarse or flaked sea salt, to taste
- freshly cracked black pepper, to taste
- Combine pineapple, strawberries, parsley, crushed red chili flakes (to taste — I begin with about ¼ tsp), olive oil and lime juice in a large bowl and toss thoroughly.
- Gently add in avocado and raspberries.
- Plate to shallow bowls. Just before serving, top with coarse or flaked sea salt, black pepper and additional chilies to taste. Enjoy!
Oh hey, before you go…Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!