- INGREDIENTS:
- Mixed Greens (I used spinach, arugula, and cilantro!)
- Strawberries – 4-5 sliced
- Blueberries – 1 handful
- Goat cheese (I used crumbled goat cheese, but you can use feta)
- Quinoa- I use 1/2 cup if I have other protein additions, or 1 full cup if it is my full protein source
- Protein additions- chicken or shrimp (about a palm full of either one)
- Make your own vinaigrette – link coming soon!
- Olive oil – maybe 3 tablespoons!
- Cilantro leaves – maybe 1 tablespoon amount- you can buy dried cilantro leaves as well
- Dijon mustard – 1 squirt (if you have it!)
- Garlic pepper – just shake a bunch in there!
- Balsamic glaze drizzle
- Optional: sliced avocado, sliced almonds
- DIRECTIONS:
- Mix up your dressing
- Warm up your quinoa
- Build your salad: greens, quinoa, then the berries and any other additions, and top with the dressing and balsamic glaze drizzle!
- TIPS: Mix up a little extra salad dressing for the week, and keep ready! I love this dressing as a marinade for chicken and shrimp as well, so it is nice to keep on hand!
- Pros: This salad is bursting with flavor and fiber. It has the sweet component from the strawberries and blueberries. The goat cheese adds a creamy addition, and the dressing is light and has awesome flavor from the cilantro. This is an satisfying summer salad, especially because all of these berries are in season and on sale!
- Cons: If you want to make this meal for meal prep, the berries can make the lettuce soggy, so I recommend putting them in a separate container for meal prep purposes.
Summer Berry Salad
Cooking in Clerkship 