5 Salads For Your Summer

Summer is here! And that means it's time for some healthy salad inspiration 🥗 I eat salad all year long, but there's nothing I love more than a hot summer day with a light + fresh plate of greens with all of my favorite toppings. Here are 5 of my favorite salad recipes from my Core Nutrition Program to help get your salad season started!Ingredients:

• 1-2 chicken breasts
• 4 cups mixed greens
• 1⁄2 cup black beans
• 1 corn on the cob (grilled)
• 1⁄4-1⁄2 cup cilantro
• 1 sweet bell pepper (thinly sliced)
• 1 avocado (sliced)
• 1-2 tomatoes (sliced)
• 1⁄4-1⁄2 red onion (thinly sliced)
• 1⁄2 jicama (sliced)

Ingredients for Dressing:

• 3 tablespoons Veggie Dip
• 2 tablespoons BBQ sauce

Preparation:

1. Grill the chicken (or you can bake it too)
2. At the very end, brush on BBQ (your choice).
3. Grill the corn with the chicken or you can cook it on the stove in a pot of water (boil water and place the ear of corn in for 5-10 minutes).
4. Cut the corn off the cob.
5. Combine all the veggies together in a bowl or in 2 bowls for serving.
6. Combine all the dressing ingredients together in a small bowl.
7. Slice the chicken and add to the salad, then drizzle with dressing.

*Extra veggies not used on salad go great to snack on with the veggies dip or the BBQ salad dressing.

Serve and Enjoy!

Refrigerate extra (best if the dressing is kept separate until ready to eat). Best if eaten within 2-3 days of making.Ingredients:

• 4-6 oz mixed greens and spinach
• 1-2 cups of berries
• 1 avocado, sliced
• 6-8 mint leaves, diced

Optional Items:

• Add walnuts for additional fat and protein
• Serve with 3-4 ounces of grilled organic chicken for additional protein

Preparation:

1. Toss together the above ingredients 
2. Drizzle dressing over top (see recipe below)

Dressing with a Kick:

• 2 Tbsp Apple Cider Vinegar
• 2 Tbsp Red Wine Vinegar or Apple Cider Vinegar
• 4-5 Tbsp olive oil
• 1 fresh lemon, juiced
• 2 tsp sriracha
• 2 tsp yellow mustard
• Sprinkle of cayenne
• Pink salt and pepper to taste

Serve and Enjoy!Ingredients:

• 1 Tbsp avocado oil
• 1/4 cup red onion, diced
• 1 Tbsp garlic, minced
• 1/2 cup garbanzo beans rinsed, drained and peeled
• 1/2 tsp chopped thyme
• 10 cherry tomatoes, halved
• 1 package of spaghetti squash or 1/2+ spaghetti squash cooked
• 1 cup of spinach, chopped
• 1/2 cup crumbled feta
• Salt and pepper to taste

Preparation:

1. Sauté avocado oil, onion and garlic in a skillet on high heat for 3-4 minutes
2. Add garbanzo beans, thyme and tomatoes and cook for 1-2 minutes 
3. Add spaghetti squash, spinach, salt and pepper
4. Toss together until the spaghetti squash is slightly tender and the spinach is wilted 
5. Let it cool for 5 minutes and add feta 

Serve and Enjoy!Ingredients:

• Salad greens of your choice
• 1/2 of 1 grilled chicken breast
• ¼ cup cooked quinoa
• Olives
• Any additional veggies you want to add
• 1/8 cup Marcona almonds
• 1/4-1/2 avocado
• Lemon basil balsamic dressing 

Optional Items: 

• To make vegetarian, replace chicken with more almonds and avocado 

Preparation:

1. Mix together!

Serve and Enjoy!Ingredients:

• 1 cup of cherry tomatoes, halved
• 5-6 Persian cucumbers
• 2 cups of the olive mixture with juice mix (you can typically find this at the olive bar in your local grocer or Wholefoods store)
• ¼ red onion, thinly sliced
• Sprinkle of garlic salt
• 1 fresh squeezed lime for juice
• Sea salt and black pepper to taste

Optional Items:

• To make dairy-free – leave out the feta
• Serve with 1/4-1 whole avocado

Preparation:

1. Mix ingredients together
2. When adding avocado, add it just before serving or eating 

Serve and Enjoy!

Message me on Instagram if you try any of these recipes + tell me what you think, any modifications you made or simply YUM!!