One of my favorite parts of the changing seasons is the food that changes with it. And after a (very, very, very) dark Seattle winter, I couldn't wait to break into the fresh, bright, beautiful wonderfulness that comes with seasonal summer foods. (I could go on and on about how important it is to eat foods that are in-season, but I'll spare you that for another day).
Two of my favorite summer seasonal foods are STRAWBERRIES and AVOCADOS (let's be honest, these are some of my favorite foods all year long).
Strawberries are such a popular berry that there are farms that grow them all year long, but the BEST time is from April-June, just in time for that beautiful spring and summer weather.
Avocados are THE SUPER FOOD so are also healthily available all year round, but their BEST crop comes from February-September.
So, of course it only makes sense to make an Avocado and Strawberry salad in June when it's FINALLY above 60 degrees. Without further ado, see the full recipe for this deliciousness below-
AVOCADO STRAWBERRY SUMMER SALAD
1 cup arugula
1 cup spinach
1 tbsp fresh mint, chopped
1/4 cup red onion, chopped
1/4 cup cucumber, cubed
1 chicken thigh, grilled
1/2 avocado, cubed
4 large strawberries, sliced
Handful of almonds
1 oz goat cheese
1 tbsp olive oil
1 tbsp lemon juice
Pinch of salt
Directions: Throw it all together and ENJOY!
Yield: 1 Serving
P.S. Meal prepping this is SUPER easy. Increase everything based on the number of servings you want and throw everything into a large bowl EXCEPT for your avocado, strawberries, and dressing. Add those fresh ingredients in day-of. :)
You will feel full, energized, and satisfied and super SUMMERY after this salad!