salad with apples and almonds / by Maci Britt

It occurred to me that a brief perusal of this blog would lead you to believe that I basically only ever eat sweet things and carb-y things. I mean, 1/5 of the first page of recent posts fits into either or both of those categories.

Simply- that is not all I eat. In reality, I practically eat my weight in salad each week, and then I eat my weight again in miscellaneous fruits and vegetables at breakfast and dinner. I eat a lot of tacos too, but that’s irrelevant for our purposes today.


The reasons a lot of that doesn’t show up here are complicated and distressing, and I don’t like to think about them, but here are two:

01 | I don’t really make new and exciting things at lunchtime. Dinner is when I go all out.
02 | Do you know that the sun has been gone by 6:30pm every day for quite some time now?

Anyways, one of my goals for this blog space is to really try harder to get more fresh lunch and dinner recipes up. It would help tremendously if I could please just have a kitchen with a nice window in it and if it could be perpetually summer. (Clearly this goal is going to take a lot of effort.)

I got a head start on that goal today and put in the extra effort required to shoot my lunch as I made it.

This salad is one of my favorites, and gosh, it’s simple. The most labor intensive part of the recipe, I suppose, would be chopping the apple, and even that only takes like 2 seconds. The dressing only needs three ingredients.

I’ve made other versions of this salad before in the past, but got quite hooked on it in November when Micah and I made it with persimmons and strawberries. (Please make this with fuyu persimmons instead of apples, if you can get some.) Whether you use apples or persimmons, it’s a delicious salad.

salad with apples and almonds

[ makes one lunch-sized salad ]

for the salad:

A few leafs of lettuce, washed, dried, and torn

½ of a small crisp apple, cut into pieces 

Small handful of toasted almonds

Feta cheese, crumbled 

for the dressing:

1 tablespoon extra virgin olive oil

1 tablespoon seasoned rice vinegar

Small clove of garlic, crushed

Place all of the dressing ingredients in a small jar and shake or whisk until emulsified. 

Combine the lettuce and apple in a small bowl. Pour the dressing on top; toss to coat. 

Place the salad on a plate and sprinkle with almonds and feta. (Alternatively, you can eat straight from the bowl :))