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Ham, potato salad and deviled eggs are always on my Easter Sunday menu.  I don't mess around with that. Salad - that's a different story. You have to switch that up. Inspired by the Avocado Takedown I attended a few weeks ago (I wrote about it for Click), I wanted to make something of my own. I tried a recipe from William Sonoma's The Best of Taste - Tomato and Avocado salad. It has lot of fun ingredients and is loaded with rich flavor ...

1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh marjoram (I used oregano), 1/4 cup of olive oil, 3 tablespoons of fresh lemon juice, salt (to taste), 1 1/2 lb mixed tomatoes (chopped), 1 avocado - pitted - peeled and diced, 1/2 sweet onion - finely chopped, 1 cucumber - peeled and chopped, 8 green pimiento-stuffed olives - sliced, 2 cups of chopped romaine hearts, 2 oz feta - crumbled (about 1/2 cup).

According to WS (with some variation) In a small bowl, combine the oregano or marjoram, oil and the lemon juice. Add salt to taste. In a large bowl, combine tomatoes, avocado, onion, cucumber and olives. Add lettuce and sprinkle with dressing. Toss gently. When served, add feta cheese.

I love pulling out my Easter plates. I was given these salad/dessert egg shaped plates about 12 years ago or so. I wonder if Pottery Barn still makes them

The best part about this meal was heading over to the Farmer's Market with my son to pick out the ingredients. Have an awesome weekend! xo

(Sabroso Saturday)