RECIPE: The Big Summer Salad

 

Forget following a recipe when it comes to making a salad.

by Lindsay Evans

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When it comes to salads, we use the term 'recipe' very loosely. Rather then tracking down and following a recipe, we like to take stock of what we've got on hand and create something unique every time. Take this big summer salad we made just this past weekend. It's loaded with healthy goodness (think vibrant greens, omega-rich avocado, crisp radishes and protein-filled quinoa), filling enough to be served as your main meal and super easy to make. So the next time you're thinking of what salad to make, simply grab whatever greens, veggies, grains and bread you've got on hand and create your own delicious concoction.

Servings: 
Serves 2-4
Ingredients: 

1 baguette, cubed
1 tbsp olive oil
1/2 tsp sea salt and freshly ground black pepper
4-6 cups baby arugula and baby spinach
6 radishes, scrubbed, trimmed and thinly sliced
1 large avocado, peeled and diced
3 baby cucumbers, diced
1/2 cup cooked quinoa
2 tbsp hemp seeds (optional)

Easiest Balsamic Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tsp Dijon mustard
Pinches of sea salt and freshly ground pepper

Recipe Directions: 
1
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Spread baguette cubes over baking sheet and drizzle with olive oil, sea salt and pepper. Toss to coat well and spread in an even layer. Bake for 10-12 minutes, until just golden. Remove from oven and let cool.
 
2
Place greens in a large salad bowl. Add a couple handfuls of croutons, sliced radishes, avocado, cucumber and quinoa. Toss to combine.
 
3
In a small bowl, whisk together olive oil, balsamic, Dijon, salt and pepper, until emulsified. Drizzle half of vinaigrette over salad and toss well. Serve with any grilled fish, chicken or beef.