Sitting at the airport in Copenhagen ……
What What!!! Thats right people. Our travel adventure has begun!
And you guys, I made it alive, my very first ( and second) plane ride ever! And oh boy was it a dozy.
The flight from boston to Iceland was just about as scary as I could have imagined. The plane felt like it was jolting back and forth the entire time. So much turblance. I pretty much couldn’t lift my head off of the mr’s shoulder the entire flight or else I was going to barf. And sleep. Not a chance. I was to busy wondering how long we would make it in the sub artic waters if the plane went down. I was thinking a similar situation to Kate and Leo in the Titanic, although I would never let Nick go. (gag. I did a little too.)
So now we are sitting and hanging at the airport waiting for eight, yes EIGHT HOURS for our next flight into Ireland. Yeah, we are a little bored and sure, we could lock up our bags and venture out into the city, but honestly, we are beat ass tired. We kind of planed on hanging here anyway so we could spend a little time recouping from the time difference (sleeping like bum style) and checking out the place so when we do come back next week for our stay we will know what to do. And really, just sitting here watching all the cool people with there funky luggage and hockey sticks??.. It’s a good bit of fun. I just wish I packed me one of those donut pillows.
Anyway enough about our travel adventures for now cause I know what you really want to know about is this salad.
This is one of those salads that leaves your mouth puckering and wanting more. Sweet, acitic, spicy.. it hits it all. I really wish I had me some of this salad right now. I made it this past weekend and as I am sitting here writing this, all I can think about it how I wish I packed it to bring we me. I actually might done that but I was worried that any fantastic food I brought with me to the airport was going to get confiscated. So all I have left to eat, until we get to Ireland and a grocery store, is a can beans. Oh well. Next time. But you, you can go make this salad right now and eat it and be happy. I'll just have to wait until I get back to make it again.
The stuff. A persimmon (I used half), a small jalapeno (red or green) half and avocado and some red onion. Then you need some greenage in the form of kale or whatever greens you want and a lime, some red wine vinegar, and a bit of salt.
Slice the persimmon and the onion nice and thin and into mouth sized pieces. Cut the avocado into chucks and de-seed and slice the jalapeno into thin little pieces
Stick it all into a bowl and cover with the juice of the lime, a splash splash of vinegar , and a pinch of salt.
Toss around and let chill for a bit (the longer the better)
Chop up the kale into piece that will fit into your mouth
And then dump the stuff right into the greens
Agh, I want some salad….Jjust one more plane ride.
Have a swell day my friends!
-C
Persimmon Jalapeño Avocado Salad
serves 1-2
- ½ of a ripe persimmon
- ½ of an avocado
- 1 small jalapeño (red or green)
- ½ of a red onion
- ½ a bunch of kale
- 1 lime
- a few splashes of red wine vinegar
- salt and pepper to taste
Note.. You as much or as little the stuff as you like.
De-seed the jalapeño and thinly slice it, along with the persimmon and onion and place into a bowl. Cut the avocado into small chunks and into the bowl that goes too. Add in the juice of the lime and about 2 splashes of vinegar along with a pinch of salt. Toss around ad let sit on the counter for at least 5 minutes, but the long the better. And chop up your greens. When your marinating stuff tastes good enough to eat, toss into the greens. Sprinkle with pepper and grab a fork.
Eat. Yum.