We arrive each year with souls to bare, appetites to feed, and truths to remember. We laugh until our bellies ache, and our skin grows new wrinkles. We have been marked with signs of a good life, a life worth living. We reflect, dream, sip and sigh. Being the ultimate feeler, I usually end up in tears that are eventually exchanged for laughter, and almost always grow into more tears, only the second time, joyful. Seasons change, heads are shaved, and locks always grow. Our opinions change and evolve, become more confident, and sometimes change completely, leaving no sign of the woman who once owned them. Sometimes our opinions and beliefs come full circle. The places we call home, and the roles we step into seem to constantly change, and yet through marriage, babies and even pet pigs, our friendship continues to grow more space, to fit more life, and overflow with more laughter. We are sisters through and through.
Our sisterhood happens each year because of intentional, committed girlfriends, and because we know life without each other is hardly life at all. This last reunion was unlike our past. Redirecting a toddler and baby pig while unfolding our latest epiphany, sharing the latest struggle and most silly stories, all while trying to save the world, has proven to be quite challenging, yet worth every last chase and sigh. Octave got to experience what some women search their whole lives for, good girlfriends.
The three of us have been eating this salad together since Jasmine first shared it with us in New York City. It started in her family, the Gonzalez family, however we shared it with our own families, both of origin and creation. I call this the sisterhood salad, because all over the country, in every season of life, this salad has been enjoyed together. It has become such a staple in our kitchens that it feels strange to write out into a recipe.
1 pre-washed bag of favorite greens
1 yellow pepper, cut into bite size pieces
1 cup of cherry tomatoes, sliced in half
1 avocado cut into bite size pieces
1 persian cucumber, thinly sliced
1/2 cup of toasted almonds
1/2 cup feta cheese crumbles
1/2 cup dried cranberries
Quarter of a red onion, diced
Olive oil and balsamic to taste*
Place greens inside the biggest bowl you have. Wash and cut all vegetables and pour them over the greens. Add nuts, cheese, dried fruit and drizzle with olive oil and balsamic. Be sure to toss the salad really well. Add more oil and balsamic if needed. The key is to mix the dressing and salad together rather than ration the salad and add dressing after.
*I have never once measure the oil and balsamic and if I were to, I think it would not be the same. So I continue to go by feel. I use more olive oil than balsamic but to each their own. Just go with it, and drizzle to your hearts content.