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February is North Carolina’s coldest month, no matter how nice that 70-degree day was this past Monday. When the air is icy and the roads are…icy it’s tempting to settle into a diet of pizza, cheese, and carbs, if only to stay warm.
But beneath your layers of winter clothing you feel encumbered by the fatty foods that you know will soon see summer’s rays. You know that your body still needs vegetables and fruits, but who wants to eat those when it’s cold out? How can we?
Well, dear reader, with this recipe you can. Check it (serves four):
- 1 mango
- 1 avocado
- 1 rotisserie chicken
- 1 bag of shaved carrots
- 1 container of blueberries
- 1 container of greens (spinach, kale, chard, arugula, etc.)
- Feta cheese
- Toasted walnuts
Optional:
- 1 French baguette
- 1 jar of artichoke topping
What makes this salad work is how its ingredients complement one another. This means that the flavors don’t compete, but instead provide contrast and support.
The mango is tangy, the avocado is creamy, the chicken is fatty, the carrots are crunchy, the blueberries are sweet, the greens are leafy, the cheese is salty, and the walnuts are hearty.
Another bonus is that the colors work together. You’ve got yellow, green, orange, blue, white, and brown. You could add some thinly sliced radish medallions if you wanted a little red (but not too much; radish is spicy).
This is a great way to get in several servings of fruit and vegetables, and thanks to the chicken it should be quite filling. You probably only need half the bag of carrots, and the cheese and walnuts will probably last to make another batch, as well.
Another idea is to substitute goat cheese for the feta. It’s twice as expensive, but if you’re looking to splurge the creaminess and sweet taste of goat cheese is even better than the feta’s saltiness.
There you go! Let us know on Facebook if you try it, and snap a picture, too!
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