Summer is cruising along at a blistering pace, and as we approach the halfway mark, it's a great time to slow down a bit and do a little self-assessment. With seemingly endless barbecues and weekend nights out, we've got more than a few monster burgers, margaritas, and sweet desserts under our belts (literally). This week, we're going to get back to that mostly-forgotten goal of building our summer bodies, with this Avocado Quinoa Summer Salad. Yes, salad. But thankfully, while this all-natural salad is packed with some of today's buzziest health foods—quinoa, avocado, spinach, and more—it still delivers on taste. Avocado and Greek yogurt combine to form a cool, creamy dressing, while the quinoa and mozzarella cheese add some great texture to what could otherwise be a bowl of mushy leaves. And it won't take you too long to make. So if you need a bit of a healthy day of eating after weeks of backyard BBQs and ballpark nachos, give this salad a whirl.
Place all ingredients for the dressing into a blender or food processor. Blend until smooth.
Cook your quinoa in advance in a rice cooker or a small sauce pot. Leave enough time for it to fully cool before making the salad.
Cut cherry tomatoes into halves and the fresh mozzarella into bite-sized pieces.
Add cooked quinoa, halved tomatoes, mozzarella, and spinach leaves into a large mixing bowl.
Stir with a large wooden spoon until salad ingredients are evenly tossed.
Once they're all mixed together, pour the dressing over the salad mixing it. Continue until dressing has been distributed evenly throughout the salad.
Add dressing to taste, garnish with additional cheese chunks, and enjoy!