I've blogged almost everything I've eaten at Low Desert and this salad is no exception. It consisted of spinach leaves, thinly sliced fennel, shredded beets, grilled sweet potato pieces, black lentils, avocado, grated carrot, pomegranate seeds, and a dressing of cilantro vinaigrette. There was crunch, sweetness, and a little sour from the pomegranate and some creaminess from the avocado. The sweet potato was slightly crunchy but seasoned nicely, there was protein from the lentils, and everything else was very fresh. There wasn't a whole lot of flavor from the vinaigrette, but this salad really didn't need it. The ingredients were arranged to eat a bit of this and some of that or you could toss it all together (which I didn't do). This salad was composed of nice ingredients presented well.
Location: Low Desert, 1775 E Palm Canyon Drive, Ste 405, Palm Springs, California. Date: January 23, 2024.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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