While summer equals salad, making your own salad at home can be tricky. It's an art to get the right combo of crunch, bite, tart and chop. Too chopped and you need a spoon. Too leafy and you need a knife. This salad is one you can easily sink your fork into for a delicious hearty bite each time. A great companion to any protein, this veggie dish goes well with our chicken done here with a dry rub. Shout out to Food & Wine for inspiring us.

 

Ingredients

• 2 T extra virgin olive oil

• 1 1/2 T fresh lemon juice, plus lemon wedges for serving

• 2 T minced shallot

• 1 1/2 tsp Dijon mustard

• 6 cups spinach or watercress, thick stems discarded 

• One 15-ounce can hearts of palm, drained and sliced 1/4 inch thick on the bias (diagonal)

• 1 Hass avocado, peeled and cut into 1-inch pieces

• 1/3 cup snipped chives

 

Instructions

• In a large bowl, whisk the 2 T of olive oil with the lemon juice, shallot and mustard; season with salt and pepper. 

• Add greens, hearts of palm and avocado, season with salt and pepper and toss. Serve with a protein or on its own.

 

Dry Rub for Chicken

• 1/4 tsp black pepper

• 1/2 tsp cayenne

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp corriander

• 1/2 tsp tumeric

• 1/8 tsp garlic powder

• 1/8 tsp onion powder

• 1/2 tsp oregano

• 1/4 tsp paprika

• Toss spices together, rub on chicken, grill or cook in cast iron pan.