Sunshine Summer Salad

Summer days are our favorite. Spending all day at the beach, taking a nap in the warm breeze, cookouts, an Angie's sub with that delicious sweet tea, and the best shower you have ever had. Nothing beats our summer days.

On these long sun-filled days calls for eating more cooling food. Our summer diet consists of lots of fruit, Popsicle's, sushi/seafood, and BIG salads. A big hearty salad is always our go to for lunch during summer, and typically becomes a side for our dinner. We have a few go to's, but thanks to our trip to Sweden we now have a new one to add to the list.

This salad will have your taste buds working overtime! If I could capture a refreshing beach day in a salad, this would be it. Thanks, Maria for making this not once, but multiple times for us during our visit(s).

Ingredients:

6-7 cups of spinach

2 cups of sliced button mushrooms

1 cups of chopped broccoli

1 cup of diced tomatoes

1 avocado thinly sliced

1 peeled and diced mango

2 cloves of minced garlic

1 cup of sunflower nuts

1 cup of feta/goat cheese

1/2 cup of julienned red onions

2 tbs olive oil

Directions:

Step 1: Before you begin to chop your veggies, heat up olive oil in a medium sauce pan on medium heat. While waiting for the oil to heat begin to mince the garlic and cut the onions and mushrooms. When the pan is hot, toss in the garlic, mushrooms, and onions in the pan.

Step 2: While the mushrooms are cooking begin to cut the rest of the fruits and veggies and toss the greens in your desired dressing (we stick to oil with lime juice).

Step 3. Once the mushrooms and onions are cooked set them aside and use the same pan to toast the sunflower nuts in a

little bit of oil over medium heat. This should take about 5-7 minutes. Once the nuts are toasted put them on a paper towel and pat off the oil and let cool for another five minutes. During this time assemble your salad.

Step 4: Once the nuts, mushrooms, and onions are cooled off add them to the assembled salad and ENJOY!