Summer Salad

After spending time out in the summer heat, you will definitely want something cool and refreshing. It's an ol' favorite but with some twists. Hopefully you will enjoy the smooth avocado paired with the sweet and tart berries.

Prep time: 5-10 minutes
Cook time: 0 minutes



Summer Salad with Cucumber Water

 Ingredients:
1 1/2 cups baby spinach
1/3 cup  *raspberries and blackberries
1/4 cup * medium strawberries sliced
1/2 avocado chopped roughly
pinch of cilantro (optional)
1/8 teaspoon roasted sesame seeds (optional)

*alternative: buy frozen organic mix sold in the freezer aisle

Rinse the 1 1/2 cups of spinach, and dry thoroughly, snapping off the stems. Rinse off raspberries, blackberries, and strawberries, drying thoroughly. Chop strawberries in half, making sure to remove the tops.
Plate spinach, and place berries on top.
Cut avocado in half, being mindful of the seed in the center. Run a small spoon between the avocado shell and the inside, removing the avocado fully. Slice length wise, then cut in half, placing the avocado on top. Top with cilantro and/or sesame seeds. And serve!
And if you happen to make this salad a head of time, squeeze some lemon juice over the salad. This will help to preserve the color of the avocados.


Personally, I like to eat my salads raw (no dressing). However, if you like to have a little taste with your salad, you might want to try a raspberry vinaigrette. Or, if you happen to use the frozen fruit, take the juices from the berries, and mix it with about an 1/8 teaspoon of agave nectar (more or less depending on your taste of sweetness). And to add a little crunch, you can always add almonds.

Heres to good eating, having fun, and living the adventure!