The Big Summer Salad
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. Like this big summer salad. 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. And we’re keeping a big list of our unique salad recipes for you to peruse again and again.
Serve with any grilled fish, chicken, or beef.
Servings:
Serves 2-4
The Big Summer Salad Recipe:
You’ll Need
- 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)
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tsp Dijon mustard
- Pinches of sea salt & freshly ground pepper
Prep and Cook
- Preheat oven to 400 F
Line a large baking sheet with parchment paper
Spread baguette cubes over baking sheet and drizzle with 1 tbsp olive oil, sea salt & 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 - Place greens in a large salad bowl
Add a couple handfuls of croutons, sliced radishes, avocado, cucumber & quinoa
Toss to combine - In a small bowl, whisk together 1/2 cup olive oil, balsamic vinegar, Dijon, salt & pepper, until emulsified
Drizzle over salad and toss well
Store remainder of dressing in refrigerator
