Hydrating Summertime Salad

Proper hydration is essential all year round, but it is particularly important when temperatures start to rise. This salad incorporates three of the top 10 most hydrating foods, which is perfect for an especially warm summer day. Pair it with some lemon water, and I bet you won’t have that mid-afternoon crash!

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Ingredients

Salad

• 5oz mixed lettuce (I like a soft lettuce mix, but spring mix works too or simply chopped romaine)

• 1 pound cooked chicken (roasted, grilled, poached), sliced or diced

• 1 cup cooked quinoa

• 1 cup strawberries, quartered

• 1/4 cup shelled pistachios

• 1 avocado, diced

• 3 baby cucumbers or one medium cucumber, thinly sliced

• 1/4 cup thinly sliced red onion

• 1/4 - 1/3 crumbled honey goat cheese (I find this at Trader Joe’s)

Dressing

• 1/4 cup extra virgin olive oil

• 2 tablespoons apple cider vinegar

• 2 tablespoons Dijon mustard

• 1/4 teaspoon garlic powder

• Salt & pepper to taste

Instructions

1. Leftover chicken is great in this salad. I especially like to use leftover grilled chicken as it tends to have more flavor. Whichever way you decide to cook it, allow the chicken to cool before adding it to the salad, or the goat cheese will melt and the greens will wilt.

2. Cook quinoa according to package directions, set aside to cool.

3. Add all ingredients (except the dressing) to a large bowl and toss gently to combine.

4. For the dressing, whisk together all ingredients until thoroughly combined. Toss with salad just prior to eating. If it sits too long, the greens will begin to wilt.

RECIPE & PHOTOGRAPHY BY:  BETHANY MITCHELL-LEGRO