Summer isn't officially over yet - there are still a couple of weeks left - but honestly with the start of Baby Zand's school today I feel like we have entered fall. Our swimming days are over, and I have just unpacked fall clothes and boots from the storage. Before we know it, Halloween, Thanksgiving, and Christmas will be here!
This salad is making the best of the last fresh berries of the season, and it actually makes the perfect breakfast salad. With all my nutrition coaching clients I focus on adding more veggies and fruit to every single meal. And breakfast always seems to be the hardest meal of the day to get some leafy greens in. A green smoothie is the perfect choice for me, but maybe not for you. Have you tried a salad for breakfast yet? I know it seems a little weird when we think of breakfast as the traditional pancakes, eggs, and bacon meal. Trust me, eating something fresh and alive for breakfast will change your life. You give your body an immediate nutrient boost, making you feel alive and vibrant for the rest of the day. You boost your immune system, fuel your brain, balance out your blood sugar, and kickstart your digestion to be optimal for the rest of the day. It's a win all around! Plus you can add this to the breakfast you are already having. It pairs beautifully with eggs. I like to have my salad before my creamy, warming bowl of oatmeal, and you can also make it the only thing you eat in the morning. Give it a try! And if breakfast salads aren't your thing, you can always make this salad as a side any other time of the day.
Preparation time: 5 minutes
Makes 1 serving:
For the salad:
2 handful of arugula leaves, roughly chopped
1/2 cup fresh mixed berries
1/2 or 1 avocado, finely chopped
For the chili lime dressing:
1 1/2 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lime juice
1/2 tsp freshly chopped red chili (or a pinch dried chili powder)
sea salt and freshly ground black pepper
1 Tbsp hemp hearts
Place the salad ingredients in a bowl.
Whisk the dressing ingredients and drizzle over the salad.
Sprinkle with hemp seeds, and serve.