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Prep Time: 10 mins | Cook Time: 15 mins | Serves: 4

Ingredients

Strawberry Poppy Seed Vinaigrette

• 1 c fresh strawberries, hulled and halved

• 2 Tbsp champagne vinegar or apple cider vinegar

• 1 Tbsp honey

• 1 tsp Dijon mustard

• Salt and pepper, to taste

• 1/4 c extra-virgin olive oil

• 1 Tbsp poppy seeds

Summer Bowl

• 1 English cucumbers, thinly sliced

• 1 c fresh strawberries, sliced

• 1 c crumbled feta cheese

• 4 c baby spinach leaves

• 1 c cooked quinoa, follow package instructions

• 1 small red onion, thinly shaved

• 1 c cooked white beans, canned or cooked from dried

• 1 c cooked chicken breast, shredded

Directions

1. Prepare the Strawberry Poppy Seed Vinaigrette. In a blender, combine the strawberries, champagne vinegar, honey, Dijon mustard, salt, and pepper. Blend until smooth.

2. While the blender is running, slowly pour in the olive oil to emulsify the dressing. Stir in the poppy seeds. Set aside.

3. Assemble the Summer Bowl. In a large serving bowl, arrange the baby spinach leaves as the base. Layer the sliced cucumbers, strawberries, crumbled feta cheese, and shaved red onion on top. Add the cooked quinoa and white beans. Finally, scatter the shredded chicken breast over the salad.

4. Just before serving, whisk the vinaigrette to ensure it’s well combined. Drizzle the dressing generously over the salad. Gently toss all the ingredients together to coat them with the vinaigrette.

5. Serve immediately and savor the fresh flavors of summer!

Nutrition: (per serving) Calories: 444 kcals | Total Fat: 22 g | Sat Fat: 7 g | Sodium: 678 mg | Carb: 49 g | Fiber: 3.5 g | Protein: 22 g.

In the Kitchen | June 2024
Basecamp Prevention + Wellness, Providence | providencebasecamp.org