It’s days like this that make me wish I owned a convertible – sunny, 78, and not a cloud in the sky!
Perhaps a different kind of “convertible” than I drove in high school though…
I’m pretty sure they don’t even make the tiny bumper cars otherwise known as Geo Trackers anymore. It was the car I inherited from my older brother when I turned 16, drove all through high school, and cleverly (…) named The Track Attack. I know.
Even though it weighed approximately 100lbs, and I felt as though I’d fly off the side of the road and into the sunset if I went faster than 40 miles per hour in her, I still have very fond memories of my first whip.
Whenever the weather got nice, my friends and I would fling back the top and remove the detachable back, then cruise around town with the wind whipping through our hair blasting everything from Tiffany to Dr. Dre and singing along at the top of our lungs. Then we’d fill up the tank for $.98/gallon. Gosh, those were the days!
I turned the keys over to my little brother when I went away to college so that he and others could continue the fun. And by others I mean the men that once stole our beloved Tracker out of my parent’s driveway and were found sleeping in it two blocks away later that day.
Just say no, people!
Anyway, the moral of the story is, a convertible would have been nice to cruise around in during this unbelievably unbelievable day, but a functioning sun roof and jog under the sun will have to suffice – until I get my Mini Cooper Convertible, that is. ;)
After said run I whipped up a super satisfying, no-cook springy supper – Mango, Orange & Avocado Salad.
Ok, I know I say this a lot – but seeeeeeeriously, if you’ve got to make one thing right away, it is this salad. Refreshing, energizing and you don’t have to cook a thing!
Start by segmenting 1 orange. Cut the top and bottom off, slice the peel and pith off by following the curve of the orange, then slice between the segment membranes to pop them out.
Next, peel and chop 1 mango. Cut the bottom off, peel the skin with a sharp knife or vegetable peeler, then cut the two “cheeks” off the pit and chop into bite-sized pieces.
Turn your attention to 1 avocado next. Slice the avocado in half by cutting around the seed and twisting the two halves apart. Then use a spoon to pop out the seed, or gently tap a knife blade into the seed and twist it out. Scoop out the avocado flesh, or do what I do and peel the skin off, then chop.
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Toss the orange segment, chopped mango and avocado with a zippy homemade vinaigrette.
Just combine the juice of 1 lemon, 2 Tablespoons apple cider vinegar,
1/4 cup extra virgin olive oil, and 1 teaspoon agave nectar (or honey.)
Add in salt, pepper and 1 shallot that’s been microplaned or minced and shake, shake, shake!
Add the chopped fruits onto a bed of baby lettuces, top with cashews, more pepper, and a drizzle of that dressing.
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Mango, Orange & Avocado Spring Salad
Description
Mango, Orange & Avocado Spring Salad is refreshing, satisfying, and so simple to make!
Ingredients
- juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1 teaspoon agave nectar (could use honey)
- 1 shallot, microplaned or finely minced
- salt & pepper
- 1 orange, segmented
- 1 mango, chopped
- 1 avocado, chopped
- 6oz baby lettuce blend
- 1/4 cup cashews
Directions
- Combine lemon juice, extra virgin olive oil, apple cider vinegar, agave nectar, shallot and salt & pepper in a jar or bowl. Shake or whisk to combine. Toss orange segments, chopped mango and chopped avocado with the dressing. Divide lettuce between two plates, then top each plate with half the fruit mixture and half the cashews. Finish with a sprinkle of pepper, if desired.
Notes
Inspired by Healthy, Happy Life
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This looks tasty but might I suggest that you swap cage-free organic for pastured organic. From what I know, it seems like a kinder option!
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Hi, I made your salad and it was awesome! Thanks.
[…] I have a new favorite salad and the inspiration came from this Mango, Orange & Avocado Salad. […]
Making this right now! Question- it says up top 2 tablespoons apple cider vinegar, but in the actual ingredients list, it says 1 tablespoon. Which is it, I wonder?
So sorry, it’s two! Thanks for pointing that out!
[…] Next take on 1 avocado. Simply slice it open, remove the seed, then peel and slice like I showed here. […]
[…] you can bring spring to your table! I just love finding food blogs filled with spring eats! & Iowa Girl Eats won’t disappoint. This recipe is on my list to make this […]
[…] I used the same technique as segmenting oranges! […]
Man, first cars as the best. It will forever be my favorite I think (’91 Volve 940).
The weather everywhere has been ridiculous lately! Maybe the world really will come to an end this year…haha
Aww, what a cute photo of you! My first car is a goner nowadays–one of my classmates rear-ended me back in high school. :(
What a wonderful salad for spring!
My first car was a rusted out 1988 Toyota Corolla that leaked a quart of oil every 3 days! I saved up $800 for that car and loved it – tape player and all!
That sounds perfect for the beautiful weather we’re having in my area today.. I always crave fruit, salad, and sushi when the warm weather arrives. Thanks!
I graduated high school in 1998 and gas was $.99 a gallon, took less than 10 bucks to fill my little car…I miss those days!!!
In other news, I can’t wait to make this dang salad, especially that dressing!
I had a Geo Tracker too! And, after me it went to my brother and then to my next brother.
I found your blog a few weeks ago and I’m loving it! Thanks for the great recipes!
My first car was a 1994 Nissan Altima. I drove that in high school, but when I went to college, my parents decided it would be better for me NOT to have a car, so I had no car my freshman year, like one of the earlier commenters. My first car that really felt like “mine,” because I paid for it, is a 2009 Toyota Rav that I still drive.
That salad looks good. Pinned it!