summer salad

I just love summer. It's a season that has always been overshadowed by Spring in my opinion. But this year, maybe because of the giant (green) tomatoes in my garden, I've learned to appreciate it a little more. A week or so ago, I whipped up this salad when I was craving some fresh fruits and vegetables. Obviously after a long day of work + gym + dog walking + who knows what else, I had to add a little lean protein. So I threw in some chicken breast that I had cooked the night before. (I'm really  getting into food prepping on Sundays!)

This salad reminds me of one I had a couple of months ago on a vacation to the Washington coast. We stayed in the beautiful town of Pacific Beach, WA and got some sand between our toes. There was a charming little restaurant, called Mill 109 that we visited for dinner and brunch.

One night I had a starter salad with pears, almonds, and a honey vinaigrette dressing. It was divine. I tried to recreate that dressing here. Although it wasn't spot on, it was very close, and in my opinion, perfect for summertime.

Another inspiration for the salad was from one of my favorite blogs, Iowa Girl Eats. I know I've said it before, but I just adore that blog. I've made so many recipes from there, I think I've lost count. The Triple Berry Salad made my mouth water just looking at it! I'm usually not a huge fan of mixing fruit in salad, but fresh berries and spinach is definitely something I can get behind!

This salad is very simple with loads of good nutrients to get you through your next adventure!

Ingredients:

2 cups fresh spinach

2 cups fresh kale 

1 cup organic raspberries

1 sliced pear

1/2 c. sliced almonds

for the dressing-

2 tbsp. honey

1 tbsp. poppy seeds

1/4 c. olive oil

3 tbsp. apple cider vinegar

Method:

In a large bowl combine the salad ingredients, in no particular order. Next, in a mason jar or bowl, whisk together the ingredients for your dressing, mixing well.

It's that easy, now get started!