• Dollarphotoclub_48947960 copySummer time brings along cravings for different types of foods. Fresh vegetables, juicy fruits, grilled chicken, these are the flavors of the season.

    It is important to collaborate between good flavors and good food. Choosing to buy healthy foods that don’t taste good to you, will only deter you from eating healthy long-term. Today we are going to share with you, 3  delicious and healthy salads that will keep you on track this summer.

    Healthy Salads For Summer

    1. Tri-Berry Salad

    Salad Ingredients:

    9oz baby spinach, torn
    1 cup sliced strawberries
    1 cup raspberries
    1 cup blueberries
    1/2 cup sliced almonds, toasted
    1/3 cup chopped basil
    1 avocado, chopped
    4oz goat cheese

    Directions: 

    1. Divide baby spinach between plates then top with berries, almonds, basil and chopped avocado. Crumble goat cheese on top then dress with salad dressing. I recommend strawberry balsamic vinegar, but any olive-oil based vinaigrette would be fantastic.

    2. Chicken Avocado Salad

    Salad Ingredients:

    1 bone-in, skin-on chicken breast
    Olive oil
    Salt and pepper
    One 14-ounce can hearts of palm, cut into chunks (about 1 1/3 cups)
    1 cup frozen corn kernels, thawed under running water and drained
    3 roasted red peppers, washed well and drained, then cut into bite-sized pieces
    2 ripe avocados, cut in half, pit removed, cut in a cross hatch then scooped out
    Cilantro for garnish

    Vinaigrette Ingredients:

    2 teaspoons apple cider vinegar
    1 tablespoon fresh squeezed lime juice (about half a lime)
    1/2 teaspoon Dijon mustard
    2 tablespoons olive oil
    2 tablespoons vegetable oil
    ¾ teaspoon kosher or sea salt, or more to taste
    ¼ teaspoon oregano
    1 scallion, white and light green parts, sliced
    1/2 teaspoon honey
    ¼ teaspoon freshly ground black pepper

    Directions:

    1. Preheat the oven to 425°F. Wash the chicken and dry it very well with a paper towel. Place it on a parchment- or foil-lined baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. Bake for 35 minutes, or until the skin is crispy and the juices from the chicken run clear.
    2. Cool completely – at least 1 hour, but you can also store for a couple days in the fridge. (Hint: if you like crispy chicken skin, eat it right away, before you refrigerate.)
    3. Remove the chicken from the bone as neatly as possible. Cut into bite-sized cubes and place them in a large bowl. Add the hearts of palm, corn, red peppers, and avocados.
    4. In a second bowl, make the vinaigrette: whisk together the vinegar, lime juice, and mustard. Slowly drizzle in both oils, whisking as you go so the dressing emulsifies. Add the salt, oregano, scallion, honey, and pepper, and combine.
    5. Pour most of the dressing over the salad and toss gently so you don’t smush the avocado. Serve, garnished with cilantro.

    3. Caprese Salad

    Salad Ingredients:

    1 plastic container of washed baby greens, any kind {about 6 cups}
    1 lb. Bocconcini, drained, patted dry and halved {baby mozzarella balls}
    1 lb. grape tomatoes, washed and halved
    12 large basil leaves, chopped
    cracked black pepper, to taste

    Dressing Ingredients:
    1 clove garlic, grated
    4 teaspoons dijon mustard
    4 tablespoons balsamic vinegar
    7 tablespoons olive oil
    salt & pepper, to taste

    Directions:

    1. Place baby greens onto serving platter. Top with bocconcini, tomatoes, basil and pepper.
    2. Measure all ingredients for dressing into small jar with tight fitting lid. Shake and drizzle over salad. Serve immediately.

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