Nothing sings of springtime like a fresh salad. Whether it is composed of mango and strawberry, coalesced with a few strands of orange zest, or crisp lettuce and artichoke hearts, light and fresh is the way to go. It’s been a long winter, but with today’s weather and this spring fruit salad, I’m starting to accept that spring is finally here.
My mom and I went to visit her friend, Bronwyn, today. Bronwyn’s house is amazing. Unlike us, she actually spends time gardening and fixing up her lawn. The floral arrangement bearing several painted Easter eggs is a simple yet elegant example of Bronwyn’s green thumb. The person who owned the house last was an interior designer, which explains why the pattern on the tiles of the bathroom wall matches the tap and the sink.
The fruit salad is as simple as it gets. There are no right or wrong answers; just chop up some of your favourite fruit, add some orange (or lemon, lime, or grapefruit) zest, and toss it all together. I used mango and strawberry, which are two of my favourite fruits. The bright red of the strawberries contrast quite nicely with the golden yellow mango.
The orange zest perfumes the other fruit and gives the salad some depth. Hinting at the summer to come, this salad is light and fresh.
To celebrate spring’s awakening, we had a simple salad of red-leaf lettuce topped with artichoke hearts, hard boiled eggs, cherry tomatoes, and cucumber slices for dinner. There’s just something about any kind of salad that suggests springtime.