November is here and although the blogging  world is already overflowing with pumpkin and and apple recipes, yours truly is sharing a salad 🙂

In my defence, there is something that you have to understand.

One of the most disorienting things about living in the UAE is the fact that the fall months (October through December) are the equivalent of spring back home. Temperatures drop to the twenties centigrade (we are still dancing between 30 and 35C at the moment but we’re getting there),trees bloom, you can actually see fresh green grass growing if you venture away from the beaten paths and everywhere you go you are bombarded with commercials for picnic supplies, camping equipment and grilling recipes.

Don’t get me wrong, I love all that! but the fact that it is happening in NOVEMBER is something that I can’t seem to get used to! November in my book is the month for cold morning breeze, cloudy afternoons and rainy evenings. It is the month for warm drinks and comforting soups. Trying to adjust to the fact that it is now the month of seaside picnics has left me with the deepest respect for people who grow up in the Northern hemisphere then move to the Southern hemisphere. If I am having trouble adjusting to three missed up months, I can only imagine how it must be for them!

Lately I have been trying to reduce the amount of animal protein in my family’s diet and replace it with healthier options. One of our favorite substitutes has been quinoa. We love it in tabbouleh, in puddings and it has become one of my go to staples in salads.

Today’s salad is a fiesta of colors, textures and flavors. Creamy avocado, fruity mango, refreshing lettuce, and earthy beans. All brought together by a refreshingly green parsley lime salad that I can’t stop raving about.

This dressing will last for 3-5 days in the fridge