The husband and I spent the last three days in a pool getting SCUBA certified. Next weekend we get to do it all over again. So the thought of planning meals and going to the store was a very tiring one earlier this evening when we got home. I also had the great foresight to pack all my cookbooks last weekend in my packing frenzy. Needless to say, this week is not going to be an exciting culinary adventure.
Wandering around Kroger, I mentally assembled meals and fell back on my go-to lunches: salad. Nothing exciting, but always full of flavor and nutrition.
Strawberry and Edamame Spinach Salad
- 1 c spinach
- 1 c arugula
- 1/4 c black beans
- 1/4 c shelled edamame
- 1/4 c diced strawberries
- 1 T toasted pumpkin seeds
- 1 T raspberry white balsamic vinegar
- 1 T hemp oil
- 1 tsp agave nectar
- Salt and Pepper
- Chiffonade spinach and arugula. Top with beans, edamame, and strawberries.
- Mix vinegar, oil, agave, and salt and pepper, to taste.
- Toss vinaigrette and salad together. Top with pumpkin seeds.
Spinach and strawberries are always a good combo. I added the arugula because I had some from last week I needed to use up. The beans and edamame add a good amount of protein. I had cooked some amaranth to add a grain to the mix, but it ended up as amaranth porridge on accident. The pumpkin seeds add some crunch instead.
It’s going to be a good lunch week!