Name: Eat the Rainbow Summer Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 3 tbsp extra virgin olive oil; 3 tbsp balsamic vinegar; 1-½ tsp honey; Pinch of sea salt; Pinch of freshly cracked black pepper; 2 cups baby kale; 2 cups baby spinach; ½ cup blueberries; ½ cup strawberries, diced; ½ avocado, cubed; ½ cup baby carrots, diced; ¼ cup honey roasted pecans

Description

This Eat the Rainbow Summer Salad is a colorful powerhouse of flavor and nourishment that everyone enjoys.

Ingredients

Units Scale

For the Vinaigrette

3 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1–1/2 tsp honey
Pinch of sea salt
Pinch of freshly cracked black pepper

For the Salad

2 cups baby kale
2 cups baby spinach
1/2 cup blueberries
1/2 cup strawberries, diced
1/2 avocado, cubed
1/2 cup baby carrots, diced
1/4 cup honey roasted pecans

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Instructions

Add vinaigrette ingredients to a bowl and whisk vigorously to emulsify. Set aside.
Place kale and spinach in a salad bowl, pour vinaigrette, and toss to coat. Add blueberries, strawberries, avocado, carrots and honey roasted pecans. Serve right away and enjoy by itself or as a side dish.

Prep Time: 15 mins
Category: Side dish
Cuisine: American