- INGREDIENTS:
- Spinach
- Kale
- Raspberries
- Cucumber
- Roasted Brussels sprouts/other roasted veggies
- Rotisserie chicken (shredded)
- Avocado
- Feta
- Balsamic Vinaigrette or Poppy seed dressing (this dressing is amazing with this salad!)
- DIRECTIONS
- Slice avocado, cucumber, and veggies
- Construct your salad- equal halves of spinach and kale, followed by all the toppings!
- Put dressing on top
- TIP: I made this salad for my lunches for the week, so I put my salad dressing in a separate container so that my lettuce did not get soggy. Also, you can use whatever lettuce base you would like.
- Pros: This salad is perfect for spring and summer. It also brings in raspberries which are full of antioxidants while the avocado provides awesome dietary fiber and healthy fats. This is a great way to combine your protein, fruits, and vegetable servings into one dish! My friend inspired me to make this one and add the avocado to it!
- Cons: If you don’t have a way to roast veggies, steamed veggies are not as good, but still definitely delicious in this salad.
Berry Spinach Salad
Cooking in Clerkship 