Beach Picnic Salad
This summer I needed to pack a dinner for a beach picnic. I wasn’t sure what I wanted to bring for my mom and I but knew the kitchen was full of nutritious food to pull something together. Some of my favorite recipes come out of not an organized set plan, but looking into the fridge, pulling out what is in there, and thinking which ingredients will complement one another in one dish. Making nutritional improvements can be simple, little changes. For example. Eat fruit that is in season. Fill your plate with lots of different colors. I keep these small nutritional insights in the back of my mind when meal planning or creating a recipe like I did with this picnic salad. My salad has several different types of vegetables, each bringing different nutrients and a colorful hue. The almonds and avocado add the good fat we need daily, while the blueberries are fresh, in season, and bring a slight sweetness to the dish. I love making my own salad dressing. It only takes an extra few minutes and is usually much healthier than anything you will find on a shelf. You only need a touch of honey added-the blueberries will make the salad sweet enough. The chia seeds in the dressing not only give the salad a touch more fiber but a satisfying extra crunch. The red onion needs to be finely diced and will add a needed bitterness. I topped my salad with grilled chicken but any meat or fish of your preference will work too. My favorite part? The creamy goat cheese. If dairy upsets your stomach, I recommend using goat cheese. I find it is much easier on our digestive systems I felt satisfied with the salad and so did my mom. I think a recipe must be a success when it is “mom approved.” Our beach picnic was full of catching up and laughing with friends and ended with a gorgeous sunset.