Summer Salad with Ginger Dressing

Spring in Arizona is my favorite time of the year.  I love and appreciate living in a place where the sun is shinning most of the year because I definitely feel that it lifts my mood.  The spring season means that the temperature is just right so I can enjoy a lot of time outside before things start to heat up.  This is the time of year that I really start to crave refreshing salads.  Something light is just what this weather calls for.  Spring also means that summer is right around the corner and some of my favorite fruits are going to be in season.  I can’t wait to face plant into a bowl of fresh berries.

I made this salad for my husband the other night for dinner and he really liked it.  I didn’t know just how much he enjoyed it until a couple of days later when we met some friends for dinner.  She told me that he raved to her about how amazing this salad I made was and that he just loved it.  If I can get anyone to rave about a salad, or any bowl of veggies for that matter, then it is an absolute must share recipe.  Especially when it is coming from my very own household.

Summer salad with ginger dressing is going to be consumed a lot over the next few months for sure.  I topped it with roasted shrimp but feel free to skip the protein or replace it with anything you feel good about eating.  Grilled chicken, beans, quinoa, or a quality veggie burger would also be rave worthy.  Salads don’t have to be boring or complicated.  Throwing all of your favorite fruits and vegetables into a bowl with a simple homemade dressing is all it takes.

If you don’t find that salads are very satisfying or don’t leave you feeling full then I would suggest making sure you are including healthy fats and proteins.  Healthy fats can come from avocado, nuts or seeds, and quality oils in your dressing.  All of which just happen to be in this very salad.  This salad had it all!

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Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Author Sara

Ingredients

• 2 heads green leaf lettuce use whatever you like, cleaned and chopped
• 2 cup jicama peeled and cut into 1/4 inch sticks
• 1 cucumber chopped
• 1 cup pineapple chunks
• 1 cup fresh raspberries
• 1 avocado cubed
• 1/4 cup sliced almonds
• Dressing
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice about 2 lemons
• 1 tablespoon pure maple syrup or raw honey
• 2 tablespoons fresh grated ginger
• 1/2 tablespoon white miso paste tahini would work too
• pinch salt
• 1/2 cup olive oil

Instructions

1. Divide the salad ingredients evenly into four bowls.
2. Top the salad with any protein that you like or enjoy as is.
3. Make the salad dressing by adding the ingredients to a blender and blend until smooth and combined.
4. Divide the dressing evenly over the 4 salads.
5. Serve immediately.

Recipe Notes

*choose organic ingredients when possible.