Summer Berry Salad

• strawberries, sliced (about 3-4 per salad)
• raspberries, cut in half (about 4-5 per salad)
• baby spinach leaves (about 2 handfuls per salad)
• sliced almonds (about a handful per salad)

For the vinaigrette:

It's easier to make enough for a few salads at once. If you're like me and make enough food to last a few meals throughout the week, let any leftover vinaigrette sit in a sealed container in the fridge until you're ready to use it.

• 2 handfuls fresh basil leaves, stems removed
• 1 tbsp honey
• 2 tbsp lime juice
• 1 tbsp EVOO

Bring a skillet to medium-low heat. Add the almonds and toast until golden brown, shaking the pan occasionally so they don't burn. It doesn't take long for them to turn color; they should be done when you're done assembling the rest of the salad.

Place the spinach on a plate, then add the berries.

Toss everything for the vinaigrette in a blender. Give about 3 quick pulses to combine all the ingredients and to break up the basil. 

Add the almonds to the salad and top with the vinaigrette. 

The original recipe also included crumbled goat cheese in the salad. I, unfortunately, forgot about the goat cheese in my fridge until I was nearly done with this post, though I fully intend to add some in to my lunch leftovers this week. Feel free to add some to your salads as well!

Adapted from myrecipes.com

Chopped Moroccan Salad

• 3 large handfuls spinach
• 1/2 dry pint cherry tomatoes, cut in half
• 3/4 cucumber, chopped
• 1 large handful golden raisins
• 1 can chickpeas, drained and rinsed
• 1/2 tbsp EVOO
• 1 tbsp lime juice
• 1 tbsp honey
• 1 generous shake cumin
• 1 generous shake cinnamon

Combine last five ingredients in a small bowl and whisk together. Set aside.

Combine remaining ingredients in a large bowl. Give a few stirs to combine. Drizzle vinaigrette over salad and give another toss to combine.

Adapted from recipes.womenshealthmag.com

Edamame and Black Bean Salad

• 4 tbsp red wine vinegar
• 2 1/2 tbsp EVOO
• juice from one lime
• 1 tsp sugar
• salt
• 2 cloves garlic, finely chopped
• 2 cups frozen, shelled edamame
• 1 cup frozen corn
• 3 handful grape tomatoes, chopped in half
• 1 large handful green onions, chopped
• 3/4 can reduced sodium black beans, drained and rinsed

Bring a lightly salted pot of water to a boil. Add the edamame and cook for three minutes.

While the soy beans are cooking, combine the first six ingredients in a small bowl and whisk together.

Add the corn to the boiling water and cook another two minutes. Drain the veggies and rinse with cool water.

Combine the cooked veggies with the tomatoes, onions and black beans in a medium sized bowl. Give a couple light tosses. Add the liquid ingredients. Stir to thoroughly combine and ensuring the vinaigrette covers all the veggies. 

Chill a few hours before serving to let all the flavors mingle.

Adapted from trickschefs.com