Summer Salad

Ingredients:

• Spinach and kale spring mix

• 6 strawberries

• 1/2 cup blueberries

• 4-5 stalks of asparagus

• 1 small head of broccoli

• 1/4 red onion

• 1 avocado

• Handful raw almonds

Remove tops from strawberries and slice. Thinly slice red onion, cut ends off asparagus (fibrous and inedible) and thinly slice on a bias. Cut the broccoli florets into small bite size portions. Cube or slice avocado. Toast raw almonds with olive oil and salt in oven at 350 degrees. Keep a close watch on them. Once you remove from oven, cool slightly and crush into smaller pieces.

In a large bowl, toss spinach and kale spring mix with all ingredients except avocado and almonds. Drizzle with balsamic vinaigrette (recipe below). Place all ingredients in a lid tight container and shake rigorously until combined (can be stored in fridge for a week). Top off with cubed avocado, toasted almonds, fresh black pepper, and a squeeze of lemon juice

Chef Dana’s Balsamic Vinaigrette

Simply combine 2 parts Balsamic vinegar, 1 part olive oil, 1 tbl spoon mustard, salt, pepper, and lemon juice to taste.

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