I had this grand plan to grill peaches and strawberries today - but when I got home from work and cut open the peaches they were horrible. HORRIBLE. They were woody and brown. :(
Thankfully the strawberries were fabulous and went perfectly in this grilled balsamic strawberry salad. We're moving into strawberry season, so berries are tasting so much better these days. I still eat them in winter, but they're just not at their best.
This salad is light + fresh + extremely simple. It's everything a spring salad should be. I highly recommend a mix of greens - I used arugula and spinach. The arugula gives it such a nice peppery kick.
So in my effort to get better food into my life (I'm not kidding when I say I ate only jelly beans till noon on Saturday), I did a major grocery shop yesterday. I have a bunch of recipes for spiralized zucchini I want to try, so I bought 10 large zucchini. One whole shelf of the fridge is just zucchini. I made a raw vegan pad thai last night because I couldn't have that many zucchini staring back at me. It was only okay. I was hoping it was a recipe I could share on the blog, but it just didn't live up to the standards I'd like to keep.
Quite a few recipes haven't made the blog - either because they're too ugly or because they're just a bit off. My husband and I will usually look at each other and after a few seconds of saying, "Hmmm hmmmm", I say, "Nope, not blog worthy!" I'm saving the truly hideous photos for an end of the year roundup - Fails of 2016. I absolutely cannot wait to write it. There are some truly special photos to share...
*Balsamic reduction can be used in place of balsamic glaze.