Summer Salad

Ingredients

• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (any color)
• 1 cup corn (fresh or canned)
• 1 medium red onion, thinly sliced
• 1 cup strawberries, hulled and sliced
• 1 cup watermelon, cubed
• 1 avocado, diced
• 1 cup cooked quinoa
• 1 cup grilled chicken, sliced (optional)
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh herbs (basil, parsley, or mint)
• Chopped nuts or seeds (walnuts, pecans, or sunflower seeds)

Instructions

1. Prepare the salad base by washing and drying the mixed greens thoroughly. Place them in a large salad bowl.
2. Add the cherry tomatoes, cucumber, bell pepper, corn, and red onion to the bowl with the greens, and toss gently to combine.
3. Fold in the strawberries, watermelon, and avocado gently to avoid bruising them.
4. Stir in the cooked quinoa and grilled chicken slices, if desired.
5. In a separate bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Adjust seasoning if necessary.
6. Pour the vinaigrette dressing over the salad just before serving, tossing gently to coat all ingredients evenly.
7. Top the salad with crumbled feta, fresh herbs, and chopped nuts or seeds. Serve immediately.

Nutrition