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Contributing to the discussion are Kathleen Akins (Simon Fraser University), Keith Allen (University of York, UK), Brit Brogaard (University of Miami), Alex Byrne (MIT) and David Hilbert (University of Illinois, Chicago), Jonathan Cohen (University of California, San Diego), Carolyn Jennings (University of California, Merced), and Yasmina Jraissati (American University of Beirut)
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These pieces are fundamental to achieving that mysteriously enticing vibe that is both commanding and seductive
Spinach Avocado Salad w/ Cilantro Parmesan Dressing Ingredients For the Dressing 1/2 cup (30 ml) oil 1/2 cup water 1 cup (225 g) mayonnaise Zest of 2 limes 1/4 cup (60 ml) fresh lime juice 2 cups (30 g) chopped cilantro 2 cloves garlic , minced 1 teaspoon (5 ml) black pepper 1/2 teaspoon (2.5 ml) kosher salt or sea salt, or to taste 3/4 cup (75 g) freshly grated Parmigiano-Reggiano or Parmesan 1 teaspoon (5 ml) sugar For the Salad: 6 cups Spinach or Your favorite greens Lots of chopped avocado (usually about 2 whole avocados) 2 each Tomatoes , carrots, cucumbers, etc Optional Croutons 1/2 cup parmesan shavings black pepper , to taste lime wedges (optional) Instructions Make Dressing: Combine all the dressing ingredients in a blender (oil, water, mayonnaise, lime zest, lime juice, cilantro, garlic, black pepper, salt, parmesan, and sugar ) and blend until everything is smooth
