What's for supper?

. . . sometimes I really don't know.  Then I open the refrigerator and it just happens. A little of this and a little of that and before I know it, I am eating!

Check it out . . .

Bok choy leaves from the Farmer's Market rolled and sliced thinly

Fresh greens from Anner's - our local co-op

A tablespoon or two of hemp seeds

Lentils - cooked previously and chilled

Corn - organic defrosted frozen corn left over from the salsa recipe

Radish - from the Farmer's Market thinly sliced

Red onion - chopped

Basil, cinnamon basil, mint and parsley from the back yard

A handful of cilantro - chopped

Tomato - chopped

English cucumber - from the co-op - diced

Avocado diced

Orange - thinly sliced segments

Alfalfa sprouts

I was really delighted with the outcome of my dressing.  I zested the orange and juiced the half I didn't put in the salad. Then I added a big hunk of very ripe avocado and smashed it all together. It was like paste at that point. In went a little salt, pepper and olive oil, mixed it well and it was ready to toss with the salad.

It was just an amazing salad. 

Amazing enough I decided I better put it in my blog so when I forget what was in it, I can find it here and recreate it! I have no idea what the amounts were, but that doesn't matter because half the time I don't measure anyhow!

It is even pretty!