Avocado Salad with Carrot-Ginger Dressing
I’ve been feeling really lazy lately. The other day, after lunch, the boyfriend and I drove home and I found myself suddenly lying back in bed where I had just been hours before. Even though it was only 3:00 o’clock on a Saturday. That made me feel really old for some reason. I mean, shouldn’t I be outside, playing in the sun? I decided to compromise by taking a walk and revisiting my blog for the first time in a while.
And oh, have I missed it so!
So, what’s new? The last month has been nothing short of busy for me. I got an offer to work at one of the most prestigious fine dining restaurants that Hawaii has to offer, albeit within the office assisting with administrative work and marketing. It’s only been a couple days of working there and I’m already awestruck and in love. It’s been an honor learning about the company’s philosophies and philanthropic quests. Equally special is gaining insight into the foundation of HRC (Hawaii Regional Cuisine) and the significance in the use of locally-grown produce that bring the spotlight onto the beauty of Hawaii’s agriculture. We’re hosting this year’s Food & Wine Festival in September and I’m just beaming with pride. Despite the true city girl I am, I love that this little island has become a place I call home.
But learning and appreciating aside, what I really haven’t been doing is cooking much. I blamed it on my lack of time, on the lousy lighting I’d have if only cooking in the evenings, and on the tighter budget I’ve had to work around recently. But the truth is, the things that I assumed would be everlasting just years ago are changing. I find myself drawn to new opportunities and learning experiences like this new job and what it has to offer. I’m still driven to fuel my passion for baking and cooking, which I hope never disappears, but I’m also driven to explore other potential talents and passions that have not yet been uncovered or developed. I’ll still try to take pictures of what I create in the kitchen and blog about it when I can, but I’m also learning to accept that I’m changing and growing every single day and that it’s with an open mind and a positive attitude that unexpected opportunities are able to present themselves to help aid me in this journey of becoming everything I want to be.
Nevertheless, this blog and its readers still bring me an immense sense of pride, joy, and somehow, a sense of self. So, it’s not something I could possible say goodbye to forever anytime soon. But, for now, enjoy the last official month of summer – go outside, soak in the sun, play at the beach, and eat something that quenches your thirst and refreshes your soul. I know I will.
Avocado Salad with Carrot-Ginger Dressing
Adapted hardly from Smitten Kitchen
serves 4
Ingredients:
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water
1 small/medium head of lettuce or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered
Preparation:
Combine the carrots, shallot and ginger in a blender or food processor until finely chopped or grated. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.
Divide the lettuce among four bowls (or in one large one, as pictured above), add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing, toss and serve.
