Just last week it was the first day of spring and I was so excited because this Winter, for the first time in the past four winters spent in Canada; it was my first time feeling the Winter blues. It got me down good and I can't wait for warmer days and the sun to shine.
Let's face it. I may not ever get used to long months of not enough sun. Dubai has just made me that way :p
Spring means so many things to me this year.
The flowers are going to be back for starters! I get to have spring and summer fruits and cool drinks.
I'll moving again soon, and perhaps making trips around BC. There will be so many people out and about doing things. Festivals. Events... I can't wait!
This excitement kept up with me till lunch time, so I decided to make a spring salad that is easier to make than it probably looks.
This salad is a combination of a few things I've made in the past. You get some lemony zing in there, that goes so well with creamy avo. There's also your salad leaves and cucumber that will give you cool freshness and a good crunchiness from sunflower and sesame seeds! And with the sweetness of the sweet potato to balance this meal:
This salad is light yet pretty satisfactory; so you're going to be charged and happy for a couple hours :D
All you actually need to cook is your sweet potato and some grains if you want to have them; OR if you pre-made some, that's even better.
What does spring mean to you this year?
The Writer Eats