I can’t believe it’s almost a week’s end. My summer is already flying and it has just started!
Ace and I have enjoyed our first four days of summer together. We’ve gone on plenty of runs walks and I’ve been able to get a lot done around the house, [finally got around to cleaning those baseboards today.. two words: dust overload].
Another thing we do well in the summer is eat.
No, unfortunately, I don’t mean eat as in snack on all the garbage foods I love.
We eat healthy; green drinks and oatmeal for breakfast, cucumber slices & grapes for snacks, salads for lunch, & more salads for dinner. What is it about summer time and wanting refreshing veggies or fruits instead of chips or cheese? Or putting those two together, melting the cheese in the microwave, and have yourself a good old fashion after school snack? 🙂 Right, Alissa? [My sister and I were notorious for making chips and cheese as an after school snack throughout our elementary and middle school years. Our mother eventually stopped buying chips; to her defense, we would eat them like they were going out of style].
Today, after Ace and I went on a quick run walk, I mixed up one of my favorite salads for lunch. To the human eye, it may not appear very special or unique, but believe me, you’re taste buds will be singing! It’s basically all my favorite things mixed together in a big salad bowl – spinach, avocado, mozzerella cheese, chicken, eggs, green onions… my mouth is watering thinking about it.
And I know, making a salad isn’t rocket science – just thought I’d share my method below in case you’ve never eaten a mix of veggies, ever.
A Mini Spinach Cobb with Creamy Vinaigrette Dressing
Gather the following ingredients:
For Salad:
- 2 cups spinach
- two small cooked chicken breasts
- 1 avocado
- 2 hard boiled eggs
- 2 green onions
- 1 stick of mozzarella string cheese
For Creamy Vinaigrette:
- 3 tbsp extra virgin olive oil
- 2 tbsp vinegar (I used white wine vinegar)
- 2-3 tbsp plain yogurt
- 1/2 tsp minced garlic
- 1/2 tsp Italian seasoning
- salt and pepper to taste
Method:
1. For creamy vinaigrette, whisk together all ingredients and set in refrigerator to cool; you will need to whisk again before pouring over salad.
2. Put spinach in deep salad bowl & cube chicken, eggs, avocado, & mozzarella and add to spinach.
3. Chop green onion and mix in with rest of salad ingredients.
4. Whisk together vinaigrette and drizzle over salad
ENJOY!
Welp, I’m off to continue working on some projects up my sleeve – I will share when the time is right – but I’m super excited!
Here’s to Friday tomorrow!
xo