Good thing I made it a goal to post a recipe a month: this has been a hectic couple of weeks with a school break for my kids, a nasty cold and now the rush of my girl entering her first Girl Scout Cookie Selling season! Without such a goal, I would have not been motivated to create and share this recipe.
Currants are something that reminds me of my Grandpa. He would often watch me and my brother while my Mom worked, and was always making something that smelled delicious. A creative man, his tastes wandered the world as he cooked up many ethnic dishes. My favorite as a kid was his Hungarian version of oatmeal – it had currants, raisins, nuts, and grains that I only remember eating in that heart-warming dish. If this was a leap year, tomorrow would be his birthday. He died just after I turned 13, and to this day, whenever I smell Cumin, I think of him…
I have to be honest, I limited myself to what I had on hand when I came up with this recipe. I’d like to think I added the currants because I’ve been thinking about my grandpa, but it’s what was in the cupboard (I have them on hand often because of his and my Mom’s cooking).
Recipe: Sweet Crunch Salad
– 6-8 Leaves Romaine Lettuce
– 2 Stalks Celery
– 1/2 Avacado
– 1/4 Cup Dried Currants
– Drizzle of Olive Oil
– Dash of Salt
– Fresh Lime Juice to taste
Chop up the lettuce and celery and place in a bowl. Slice the Avocado length-wise for a pretty presentation, or simply dice up into cubes, add to bowl. Toss in Currants, add Olive Oil, Salt and squeeze a half a Lime over the top. Then, enjoy!
Serves 2 full adult plates, 4 small side plates.