by Melanie A. Albert, intuitive cooking expert, author, speaker, Founder & CEO Experience Nutrition Group, LLC
On our chilly Arizona winter morning —imagine 60 degrees, grey skies, and a little drizzle — I shopped at the Old Town Scottsdale Farmers’ Market. The difference between our grey day and the vibrancy of our local Arizona winter produce inspired today’s Avocado Salad. Thanks Alexa for asking me to blog about this fresh salad.
Arizona Winter Morning at the Old Town Scottsdale Farmers Market
The Contrast: Vibrant Produce at the Old Town Scottsdale Farmers’ Market
Avocado Farmers’ Market Salad Recipe and Plating Presentation
The Avocado Farmers’ Market Salad was created very intuitively and inspired by a few of my favorites. The first inspiration was golden and chioggia beets harvested early yesterday morning at The Farm at South Mountain for our Visit Phoenix Team Building Cooking Challenge Event. Craving tomatoes today, so I purchased a few beautiful yellow and red from Abby Lee Farms, about 4 miles from my home. I’m loving microgreens this season; this salad features a beautiful Wellness Mix from Arizona Microgreens. I also intuitively reached for the Hatun Basil Olive Oil from my friend, Onur Mendeli. Finally, I added a few capers to add to the beauty of the dish.
Mise en Place: Get your ingredients all set for plating.
A glance at the plating process. When we plate, we mindful place our food onto the plate one-by-one and very mindful. It’s a lovely meditative process to create food art.
Arizona Avocado Farmers’ Market Salad: Beautiful, healthy, and delicious!!!
Action: Have fun intuitively choosing a few beautiful veggies, micro-greens, and olive and mindfully plate your own avocado salad. Post your beautiful creations on our Facebook page: www.facebook.com/NewViewHealthyEating
Melanie’s book, “A New View of Healthy Eating” features 54 simple plant-based, whole foods recipes and 84 simple culinary techniques.
Another look at the Arizona Avocado Farmers’ Market Salad
