Thursday, March 14, 2019

Beets Avocado Fresh Salad with my Guitar Background

Spring Vegetable and Balsamic Dressing

Spring is almost here in Washington D.C. Top priority food to prepare is salad and salad and salad... No matter where you are or where you go, to the lake to the river or picnic, always salads fits. Noodle salad, tabouli, fettoosh, and greek salad one most be always ready to enjoy the food and the place as well!
Salads are easy to make, however the secret always is selecting the correct combination of greens with the right dressing and then you're good to go.
Here I used cooked beets and avocado with sweet pepper, the cheese was Halloomi, but other kind of cheese will work, as I did try it with Feta and tasted great!
The aged balsamic vinegar is a good choice always with similar kind of dressing, I mixed balsamic with olive oil, oregano and roasted sesame seeds, and finally black pepper.

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