This month in Portland, my sister and I fell fast, hard and forever in love with this beauty in a bowl. This salad speaks fluent in summer and already leaves me reminiscent of this last month. I adore it like I do my sister, and the weepies…consistently increasing with love and appreciation.
I make this salad as half of me savors every last minute with my family in Portland, while the other half of me longs for rest, rhythm and home. I pair it with a chilled glass of white, and a crying baby at my feet. I decide it tastes best in complete chaos and utter exhaustion.
I wish I could say otherwise, but traveling alone with my babe, has not brought out the best qualities in me. My impatience and selfishness has only been amplified, leaving me on my knees, asking for forgiveness and praying for help. Maybe I need my own pillow and a good nights sleep. Maybe I just need my husband. Probably both. However, as my bones ache and Octave’s tantrums only seem to escalate, I am trying to savor every last moment. I know when I return home all I will remember are the life giving moments with dear friends and family. Baby cousins kissing, hugging, sometimes hitting and quickly learning the game of sharing, and dinners with my 92 year old grandfather will surely flood my memory. Or moments with good friends, being reminded of truth and inspired to live bigger, deeper, and richer, will rush into my simple, domestic life back home.
Six uprooted weeks have left me unraveled and exposed, and the most attractive being grateful. I am grateful for my husband who continues to get better with time, and who I continue to love deeper through each trying and joyful experience. While I am exhausted beyond measure, comparable to the first three months of Octave’s life, I am grateful for her curiosity and persistence. She is bursting at the seams with life and I can ‘t help but be infected with her light. I am grateful for the place I once complained and fused over. Maybe this was all apart of the plan? Leave me broken down, depleted, and begging for Wyoming? Nothing sounds sweeter than my sweet little family back in our cozy love nest. Nothing. While we hate that circumstances have kept us apart, God has used our time apart wisely and prepared our hearts for something new upon our homecoming. Octave and I head back home Sunday and our LONG awaited cargo bike arrives Monday. This salad is already asking to be the center of such a joyful celebration. It is really is just that good. Goodbye Oregon, hello humble home. Hello my beautiful little life.
Recipe adapted from Sprouted Kitchen.
1/2 cup orange juice
1/2 tsp. sea salt
Large handful of cilantro
2 tbsp. apple cider vinegar
1/4 cup olive oil
2 tbsp. creme fraiche
4.5 ounce of favorite greens (about 6 heaping cups)
1 cup micro greens
2 avocados, cubed
2 peaches, thinly sliced
1/2 toasted almonds
1/2 cup crumbled feta
Simmer orange juice in a saucepan over medium heat until it is reduced to 3 Tbsp, 10-12 minutes. Let cool. In a small pan cook jalepeno until charred all over. Let cool. Remove skin and cut off stem, chop, and leave just a few seeds for spice. In a blender or food processor mix reduced orange juice, jalepeno, shallot, cilantro, apple cider vinegar, olive oil, creme fraiche, and sea salt, until smooth.
Cube avocados and thinly slice peaches. Toast almonds over medium heat, until golden brown. Fill a large bowl with your favorite greens. Add avocados, peaches, almonds and feta. Usually I prefer a salad tossed with dressing and being served together but because the dressing is a little on the thick side, I think it is best to dress each portion individually.
* This dressing makes a little more than you will need for the salad. Keep it in an air tight container in your fridge for up to a week. It is delicious on EVERYTHING! Chicken, fish, tacos, or even nachos.