This is one of those times where I want to make a salad, and if you know me at all, you know that I don’t want to eat salty foods.
And I can’t go on, and I can already feel the sweat from the anticipation building in my belly.
And this salad is going to be my salvation.
It’s been a few weeks since I made the salad that my mom made at the start of the season, and this time, I decided to do something a little more challenging and a little bit healthier.
You know, it’s a little sweet, a little salty, and it tastes like the real deal.
I’ve got some cucumbers, cucumber-y spinach, and lots of garlic.
Oh, and for a snack bar, I got a chocolate hazelnut shake.
If you’re in the mood for a healthy snack bar that you can eat anytime, try this.
If this isn’t your thing, I promise that it will be.
The crunch of a chocolate bar on a soft, fluffy tortilla with a sprinkle of crunchy pecans makes for a delicious snack.
The hazelnuts are a crunchy, nutty snack that you won’t want for long.
It has all the sweetness of almonds, but the hazel nut flavor is perfect for a sweet treat.
And the spinach adds a bit of sweetness and healthy fiber, which is a plus in a salad.
Serve this salad on a tortilla or on a lettuce wrap, and you’ll have something that will last you for weeks and weeks.
The dressing is a combination of peanut butter and honey mustard, which I love because it gives it a little kick and makes it taste like a real salad dressing.
You can add a few more ingredients to this dressing to make it a bit more versatile.
It can be made with other toppings, or you can use this one and add some fresh basil to it.
The flavors really mix well with the crunchy hazel nuts and spinach, so this salad will make a great lunch or snack.
Serve it with a homemade tortilla and enjoy.
Recipe Video: How to Make an Easy Homemade Salad with Crispy Peanut Butter and Honey Mustard from Cooking Light article Yield: 4 servings Prep Time: 10 minutes Total Time: 20 minutes Ingredients: 1 package (4 ounces) of fresh cucumber, diced 1 cup (2 ounces) chopped kale 1/2 cup (1/2 ounce) sliced avocado 1/4 cup (3 ounces) sliced sweet potato 2 cloves garlic, minced 1/8 teaspoon dried basil 1/3 teaspoon ground cumin 1/16 teaspoon dried oregano 1/6 teaspoon ground cinnamon 1/5 teaspoon dried nutmeg 1/1 teaspoon salt (I used 1/12 teaspoon salt, but any mild will do) Directions: Preheat oven to 400 degrees F. Cut cucumber in half lengthwise, and cut the flesh into half-inch cubes.
Cut the avocado into small chunks, then slice each chunk in half.
In a small bowl, mix together the kale, sweet potato, and garlic.
Whisk together the almond milk, honey mustard (if using), and salt.
Heat oven to 350 degrees F, and place a baking sheet in the center of the oven.
Using a slotted spoon, spread a little of the almond mixture onto the baking sheet.
Cook for 2 minutes on each side, and then flip the sheet over and bake for another 2 minutes.
Transfer the baking sheets to a wire rack, and let cool for a few minutes before slicing the remaining avocado.
Drizzle in the olive oil, then season with the remaining cinnamon, nutmeg, salt, and cumin.
Drizzled with the olive mixture, drizzle with the hazels.
Notes Recipe Notes You can replace the kale with spinach if you prefer.
If using kale, drain it and rinse it well before using.
Nutrition Information Powered by Per serving (1 portion)