This salad takes me back to the days when I was an onsite health coach for The Breakers in Palm Beach, Florida. I would count down the minutes until lunch in the employee cafeteria, The Breakaway Cafe, where their custom salads were off the charts. They were always colorful, filling, and it was the first time in my life I ever had watermelon on a salad. It was revolutionary, and this salad has become my breakaway from reality years later.
Although I’m not in Palm Beach anymore, I still have mint-a-plenty in my backyard garden, and a fridge overflowing with watermelon and blueberries. And do you see these colors? More colors = more phytochemicals, so you know this is brimming with nutrition. The mint brings out a coolness that can’t be explained, and the healthy fats from the avocado, pepitas, hemp seeds, and flax oil help absorb the fat soluble vitamins and leave you satiated.
Breakaway Salad
Ingredients
- 4 cups spinach (or 2 cups spinach + 2 cups chopped kale)
- 1 to 2 cups watermelon, cubed to half-inch pieces. (Go with your gut on this ratio. Last I checked, there is NO SUCH THING as too much watermelon in life).
- 1 cup blueberries
- 1 avocado, sliced
- 1 Tablespoon pumpkin seeds (pepitas)
- 1 Tablespoon hemp seeds
- 5-10 fresh mint leaves, thinly sliced. Don’t leave this out!
- Drizzle with flax oil as dressing, or another mild oil. EVOO would do.
Directions
Chop greens to form the base, layer with all remaining ingredients and drizzle with flax oil on top. Enjoy immediately on a hot summer day!
Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018
Jaclyn Beaty Nutrition 