Signature Summer Salad

Spring and summer months are when my cravings for light & fresh salads really kick in. This is my go-to salad during the warmer seasons of the year because its quick, easy & delicious.

It's super light which makes it excellent for an afternoon snack or side salad to accompany any meal, plus the candied walnuts add a touch of sweetness that your dinner guests will rave about. 

Give it a try and leave me a comment below to let me know how it turned out!

INGREDIENTS:

Mixed lettuce

Chopped red onion

Cucumber slices

Dried cranberries

Crumbled goat cheese

Walnuts

Sliced avocado

Agave nectar

Extra Virgen Olive Oil

Balsamic Vinegar

Lemon 

Additional favorite toppings: grilled chicken/tuna, strawberries, cherry tomatoes

HOW TO:

Candied Walnuts

• Coat the bottom of a fry pan in a thin layer of water. Place on medium-high heat and throw in the walnuts. (This will allow them to open up and absorb the agave nectar next)
• Leave them in the pan for a minute or two, until most of the water had been absorbed or evaporated out.
• Transfer the walnuts to a paper towel and lightly pat them dry - be careful! They will be hot.
• Transfer them back to the pan and lower heat to med-low. Drizzle on a Tbs. of agave nectar (or more if you're making a big batch) and stir.
• Once they're coated in agave and look sticky/crunchy remove them from pan and transfer to parchment paper. Try to lay them out individually so they're not all touching - they will dry stuck together.
• Let cool before serving or storing in a jar for later.   

Salad: 

Place romaine, spinach, kale, arugula (whatever lettuce you prefer) in a bowl and drizzle with olive oil & balsamic, and a squeeze of lemon juice. Mix it all together so its evenly coated (I use my hands!) 

Add all the toppings, sprinkle with seed mix and serve.