Upward Trend

November 23, 2009

Trends of all kinds come and go; such is the way of all trendy things.  They don’t last, but stick around long enough for people to get sick of them, and then the trend ends.  So the word “trendy” often has a negative connotation.  The culinary world has its own trends; remember the frozen yogurt craze of the 80’s, with the toppings bar and such?  Fondue restaurants and all-you-can-eat smorgasbords were popular trends in the 70’s.  But the basis for a food trend beginning is because someone has discovered something really good.

One trend that has been around for a little while now involves salads, specifically the creation of sweet and savory contrasts by using fruit in a traditional vegetable salad.  To get more specific, watermelon and strawberries seem to be the trendy fruits of choice to be tossed with lettuce and other veggies, giving the conventional salad a refreshing twist.

I like to consider myself a side-of-the-mainstream kind of person, a mild non-conformist if you will.  But when it comes to cooking, good food is good food, trendy or not trendy.  So here’s a delicious, healthy salad that goes with just about any meal, and will make you feel like you’re on staff at some trendy California bistro.  Enjoy!

Eric’s These-Ingredients-Shouldn’t-Work-Well-Together-But-Do Salad

1 head Romaine lettuce, torn into pieces

1 cucumber, seeded (or ½ seedless cucumber) and diced

½ red onion, sliced into very thin strips

2 cups watermelon, seeded and cut into bite-size chunks

½ cup crumbled bleu cheese or feta cheese

1 avocado, pitted and chopped

1 tbsp. lemon juice


1/3 cup olive oil

2 tbsp. balsamic vinegar

Salt and pepper

Combine all salad ingredients in a large bowl, except the lemon juice.  Sprinkle the avocado pieces with lemon juice to prevent browning.  Combine the dressing ingredients in a small bowl and mix well.  Add dressing to salad, toss well.  Eat!


One comment

  1. True, they shouldn’t. Also true, they do.

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