Bananas on Salad

Auckland Skyline

I first tried this in Auckland, New Zealand.  I have no idea where I was.  I just landed and was ready for adventures abroad.  First thing first though (to really blend in with the locals) is to bust out a brightly colored Let’s Go! New Zealand and find a hot spot to dine. 

This was 2003, so I’m sure now one could look a little more tech savvy accessing this information via a smart phone (and not so much “hey, I’m American and just landed in New Zealand”ish).

Either way, I had no shame, because the spot I arrived at was glorious.  The one thing I took away from that meal, besides that fact that I don’t have to tip in NZ (that’s pronounced N – Zed), is that bananas on a salad = awesome!

In the mixing bowl tonight: spinach, carrots, red onion, cherry tomatoes, red pepper, avocado, dried cranberries & apples, Mary’s Sticks & Twigs, and a BANANA!  Dressing was Annie’s Gingerly.

What random things do you put in your salad?

And while you are here, let’s dig through the archives. Here are some pictures from my travels in New Zealand.  NZ is probably one of the coolest places on earth.  Where else in this world can hitch-hiking be considered a safe, reliable, and perfectly normal mode of transportation? One day I’ll tell the story about the time we thought hitch-hiking in Australia was a good idea.  Don’t be fooled.  That country (continent) is not as small as your 4th grade globe makes it seem.

Abel Tasman National Park

Nugget Point Rainbow at Catlin’s National Park

Mt. Aspiring Track, Wanaka

 
Waimangu Volcanic Valley

Huka Falls

On the ski slopes in Wanaka

 

Eat well,
Carolyn

Tabbouleh Salad

I  eat a lot of green things. 

I add spinach to my morning smoothies.  I pile on romaine for the base of salads.  I am in love with avocados.  A tart green apple with some PB is the perfect snack.  Baked zucchini makes an easy side.  Broccoli, kale, edamame, asparagus, green peppers – you name it, I eat it (with the exception of pickles and dill.  I can’t go there).

Tabbouleh sure packs a lot of green power. 

Since eating the Salad Sampler from Central Cafe and Organics, I’ve been dreaming about it daily.  It might just be the salad that changed my life.  There was also that salad in Auckland, New Zealand that had bananas on it.  That one also changed my life! 

Not only have I been talking and dreaming about this salad for the past week, I also have been back to have another and have even made tabbouleh twice in the past week to get my fix. 

Hey, it could be a lot worse.  I’d rather say I’m addicted to tabbouleh than a lot of other things. 

The first go around I used Mollie Katzen’s recipe from the Moosewood Cookbook.  There were a couple things I wasn’t digging on the first go around – mainly my dragon breath from the garlic, too much olive oil, and not enough lemon juice. 

The second go around, I didn’t even look at a recipe, I just threw things together.  You can’t really go wrong here, so be generous on your measurements.  The more the merrier!

Tabbouleh
Serving Size: 6

1 cup bulgur
1.5 cups boiling water
1.5 tsp salt
.25 cup fresh lemon juice
1 tsp garlic, minced
.5 cup scallions, chopped
1 cup fresh parsley, chopped finely
1 – 2 tbsp extra virgin olive oil
2 medium tomatoes, diced
1 cucumber, peeled, seeded, and diced
fresh black pepper, to taste

Pour the boiling water over the bulgur and let sit for 20-30 minutes (most cookbooks recommend soaking the bulgur for 3 hours prior, but who has time for that?)

Add salt, lemon juice, garlic, scallions, parsley, olive oil, tomatoes, cucumber, and black pepper.  Mix thoroughly.  Correct seasoning if necessary. 

Refrigerate for 2-3 hours before serving (or don’t if you are impatient and hungry like me!).

Enjoy!

Eat well,
Carolyn