Summer Salad

Fresh fruit + veggies. It's such a great combo, don't you think?

Give this delicious recipe a try. It's sure to be one of your favourite go-to lunch or dinner salads.

I like to keep key items prepped in the fridge for quick assembly! 

Essentials:

• 1 cup greens of your choice (spinach, romaine, spring mix)     
• 1/8 cup chopped red onion       
• 3/4 cup raw almonds       
• 2 cups strawberries, sliced
• 1⁄2 cup crumbled feta cheese  
• 16 ounces of grilled chicken, cubed

Balsamic Dressing   

• 1⁄4 cup balsamic vinegar
• 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. honey, maple syrup or 2 to 3 drops of liquid stevia
• 1⁄2 tsp. kosher salt
• 1/8 tsp. black pepper

How To's

1. Preheat the oven to 350 ° F.
2. Place the almonds on a parchment-lined baking sheet and bake for 8 to 10 minutes.
3. Transfer to a cutting board and roughly chop. 
4. Prepare the dressing according to the directions above.
5. Assemble the salad by placing the greens in a big serving bowl.
6. Add the strawberries and red onion, feta cheese and almonds.  
7. Coat with dressing and toss lightly to combine. (Leftover dressing can be refrigerated for up to 5 days.)

Balsamic Dressing      

1. Whisk together all the ingredients until well combined.
2. You can also shake them together in a mason jar with a tight-fitting lid. 

Vegetarian option: Substitute hard-boiled eggs for the chicken.