Summer in a Bowl Salad
This time of year you might be asking yourself, “What can I do with all of these fresh fruits and vegetables?” Well here’s your answer. You can make this salad. This summer in a bowl salad is full of summertime fruits and vegetables that will leave you feeling happy and full. If you are anything like me, during the summer you like light and healthy foods that will leave you fulfilled. If so, this is the salad for you. This bright bowl of color is packed with nutritious foods that are packed with summer goodness. It’s perfect for those hot summer days.
As I said, this salad is full of nutritious foods. The turmeric in the dressing has anti-inflammatory properties, antioxidants, and can even help prevent some diseases. All the greens are packed with iron and calcium, they have lots of vitamins like C, K, E, and they help keep you hydrated. My favorite item in this dish is the peaches. Colorado is known for its Palisade peaches so I love to use them in all types of dishes. They help keep you hydrated and have lots of vitamins like A and E.
Summer in a Bowl Salad
Ingredients
Crusty Bread
1 cup Cauliflower
1/2 can Chickpeas
1/2 Beet
1/4 English Cucumber
1 ripe peach
1/2 cup Blueberries
1 1/4 -1/2 tsp Tumeric
1/3 cup Oil (I used Avocado)
Juice of 1 Lemon
2 handfuls Spinach
Instructions
Preheat oven to 375. Prepare a baking tray with parchment paper and set aside.
Cut the crusty bread into medium chunks. I usually do about 1-2 cups. Throw in a pan over medium-high heat. Drizzle with oil so all sides are coated. Cook croutons for 5-7 minutes on each side, or until golden and crispy. Set aside. *If you don’t use all croutons, store in an airtight container on the counter until ready for use*
Cut Cauliflower into small chunks (Look of photos for size reference)
Throw cauliflower and chickpeas in the prepared baking tray. Toss with oil, salt, and pepper. Place in the oven for 30-35 minutes, or until golden.
While cauliflower and chickpeas are in the oven prepare the dressing. Place turmeric, oil, and lemon juice in a jar and mix with a fork until combined. Set aside.
When there are about 10 minutes left on your timer, prepare the rest of your dish. Cut beet into slices or cubes, whatever you prefer. With a vegetable peeler, peel the cucumber into ribbons. Cut peach into rough slices. Throw into a bowl with spinach.
When the timer goes off, throw blueberries, cauliflower, chickpeas, and croutons into the bowl. Toss with turmeric dressing.
Now that everything is in a bowl, enjoy!