Servings: 1 Created By Chef Dana Nguyen
Spinach and kale spring mix
1/2 cup blueberries
4-5 stalks of asparagus
1 small head of broccoli
1/4 red onion
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.