Let's face it. It's basically summer and I'm pumped for multiple reasons. Among these - longer days, afternoon thunderstorms, adventures, lightning bugs and salads. That's right. I'm looking forward to creating salads with all of the scrumptious produce that summer brings. Lately I've been experimenting with salad ingredients and I'm pretty sure I have a favorite already.
Since I'm not a big meat eater, the traditional cobb salad doesn't really work for me. However, I do like most of the other ingredients so I decided to create my own version, which I (somewhat) jokingly named the cobb salad remix. One of the challenges of eating vegetarian, is getting enough protein to stay full. To make this a little easier, I chose to add a boiled egg, avocado and sliced almonds to the mix.
arugula | kale blend cherry tomatoes cucumber fresh basil white corn boiled egg avocado parmesan sliced almonds (optional)
I tasted dijon agave vinaigrette for the first time recently. What a mouthful, huh? It was so yummy I decided to make my own batch at home. Fortunately, it turned out well and pairs perfectly with the cobb salad remix! The recipe is pretty easy, simply whisk the following ingredients together:
1/4 cup dijon mustard 1/4 cup agave nectar 1/3 cup olive oil 1/4 cup balsamic vinegar 2 cloves of garlic, minced salt + pepper
That's it. This little vinaigrette is sweet and I can't get enough of it. Let me know what you think!