Do you remember really disliking a certain taste or product when you were younger or when you tried it for the first time? I sure do… As a kid I really didn’t like Brussels sprouts, chicory and curly kale (which are all very popular in the traditional Dutch kitchen and very much disliked by children). As I grew a little older I noticed my taste preferences changed and I started to actually like those vegetables I so sincerely disliked as a child. Nowadays I love every single one of them.
And then there are the products that you get to know and try for the first time as an adult. Some of them are instant matches; as soon as the new flavor hits your tongue you fall in love and exclaim something like: ‘Oh. My. GOD!! This is sooo good!’ At least I know I do that while I savor the taste and want the moment to go on for ever.
And then there are those first times that just really don’t feel right. Durian was one of them for me; the first time I smelled one I thought it smelled like anything but anything anyone would ever want to dig their teeth into. That took until I bought a fresh Durian at an Indonesian market in Holland and had my first bite of incredibly creamy, rich and custardy durian. Since then, the smell makes me lift up my nose to trace it down to the source while my mouth is watering up. I even flew to Malaysia when I was in Bali to make it on time for the durian season out there. It’s really that bad.
Spirulina was another taste I had to grow into. At first I had to mix it with bananas in smoothies and add all kinds of fruits and flavors to overrule the dominant taste, until one day I tried the right kind and realized it could taste very nice. So now I add spirulina to many things and I love drizzling a dark green dressing over my salads. The fact that it provides me with the right protein and lots of minerals has gone from the main reason to take it to just a wonderful extra.
This is a very easy and tasty salad, I love serving it to my friends and family who either don’t know spirulina or are not sure how to use it in different ways than in a smoothie.
This recipe makes a meal for two.
For the salad
- 1/2 head iceberg lettuce or about 3 big hands full mixed lettuce
- 1/2 big or 1 small zucchini, diced
- 1/2 english cucumber, diced
- 1 red bell pepper, in long thin slices
- 1 small red onion, chopped finely.
- 1/4 C sliced sun dried tomato.
- 1 avocado
For the dressing
- 1 clove of garlic
- 6 T olive oil
- 2 T lemon juice
- 1/2 tsp salt
- 1 tsp spirulina
- Add all ingredients except for the tomatoes and avocado to a bowl and mix.
- In a small bowl, mix the salt, chopped or ground garlic and lemon juice and mix well.
- Add spirulina and mix well.
- Add olive oil, mix and taste if it needs any more lemon juice, salt or spirulina to your liking.
- Cut the avocado in half, take the seed out and with a knife, cut the meat in cubes.
- Divide the salad over two plates, put the tomatoes and avocado cubes on top.
- Drizzle the dressing over the salad and enjoy!
This salad is great with some extra toppings like pumpkin seeds, pine nuts or pecans and alfalfa sprouts as well.