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Spring lunching made…LUSH!

Updated: May 18, 2023

I was beginning to think this day would never come…

The day when making a fresh salad, to enjoy in the newly re-opened realms of ‘the garden’, becomes not just an abstract ‘if only’… but a fully-blown, this-is-the-life-reality.

It would probably be an understatement to say that the prospect alone…it’s thrilling, and for more reasons than can be summed up by blue skies and bird song.

As well, it’s that the soundtrack of spring somehow makes salad dance to a different beat…as this mouth-watering medley of Pancetta, California Walnuts and Mozzarella goes to prove!

Ready in under ten minutes, it’s a made-for-sunshine salad that brings new meaning to the ‘power lunch’ concept, both as a productivity tool, and a self care strategy. (Click here for the recipe)

A source of protein and full of brain-boosting alpha-linolenic acid (ALA), the walnuts are without doubt the star player here, allowing good nutrition and shortness of time to find all-important alignment.

As for the how-to...simply combine the walnuts (be sure to look for ‘product of California’ on the label) with spinach, cucumber, tomato and mozzarella balls, dress with olive oil, and add some lightly fried pancetta slices to taste.

For work-from-home-days and weekend brunching alike, the combination of speed and sustenance is hard to go wrong with and - if you ask me - just as difficult to resist!

Sponsored by California Walnuts

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