Summer Salad


  • Spinach and kale spring mix

  • 6 strawberries

  • 1/2 cup blueberries

  • 4-5 stalks of asparagus

  • 1 small head of broccoli

  • 1/4 red onion

  • 1 avocado

  • Handful raw almonds

Remove tops from strawberries and slice. Thinly slice red onion, cut ends off asparagus (fibrous and inedible) and thinly slice on a bias. Cut the broccoli florets into small bite size portions. Cube or slice avocado. Toast raw almonds with olive oil and salt in oven at 350 degrees. Keep a close watch on them. Once you remove from oven, cool slightly and crush into smaller pieces.

In a large bowl, toss spinach and kale spring mix with all ingredients except avocado and almonds. Drizzle with balsamic vinaigrette (recipe below). Place all ingredients in a lid tight container and shake rigorously until combined (can be stored in fridge for a week). Top off with cubed avocado, toasted almonds, fresh black pepper, and a squeeze of lemon juice


Chef Dana’s Balsamic Vinaigrette

Simply combine 2 parts Balsamic vinegar, 1 part olive oil, 1 tbl spoon mustard, salt, pepper, and lemon juice to taste.