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Food Anatomy: Meyer Lemony Snicket’s A Salad of Unfortunate Events

November 6, 2012

Hélène and I actually have been having a bit of A Series of Unfortunate Events lately, including immense workloads and a few very sick kittens. However, the “unfortunate events” that lead up to this salad on Saturday were a whole pile of Walnut Chocolate Blondies and these Pink Lemonade Bars. Our friend Alyson had a smitten kitchen 30th birthday party so after a delicious afternoon spent eating all of Deb’s fabulous foods, Hélène and I weren’t really up for much dinner outside a small salad.

This is a super easy throw-together, and despite having both avocado and goat cheese, it isn’t too bad for you (this was an important piece post-blondie-fest). We had meyer lemons left over from these scones – not a bad problem to have – and they fit really well here, both in pieces and as a dressing. Here are the parts:

Salad:
Lettuce
Shredded purple cabbage
Avocado
Meyer lemon pieces (slice off the two ends and the peel, then slice along the membranes to get the inside lemony bits)
Crumbled goat cheese
Toasted pumpkin seeds
Pomegranate seeds

Dressing:
Meyer lemon juice – I managed to get enough by slicing my lemons over a bowl and squeezing the membranes and peels
Olive oil
Black pepper

ASSEMBLE!

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