Books, Bikes, and Food

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Recipe: Spinach Salad Bowl

The other day, I broke my little toe. Not fun. They put my foot in a silly cast shoe that I have to wear for six (!) weeks. Apparently, this is how long even a little toe takes to heal. I can also attest to the fact that three and a half weeks after the event, it still hurts when I step on it too strongly, so the cast shoe is probably for the best. All this to say, I haven’t been moving around much, as opposed to my usual habits. On top of that, summer has really started over here and I’ve been more than antsy to get out hiking, swimming, biking, and all the fun activities you get to do in the summer. Except I don’t get to be active. 

All this to say, I’ve been trying to watch what I eat a bit more because I’m not using any calories since I’m mostly stationary. And I’ve really been feeling like summer foods. Enter this beautiful salad bowl. The great thing with these things is, you can throw just about anything into them and it will taste amazing.

Ingredients (1 portion)

  • 1 large handful of baby spinach
  • 1 carrot, grated
  • 1/2 avocado, diced
  • 5 radishes, finely sliced
  • 4 artichoke hearts, quartered
  • juice of 1/2 lemon
  • dash of olive oil
  • pinch of salt

Just assemble everything in a bowl, drizzle with the olive oil and lemon juice. Add the salt, mix well and enjoy! Also, you can plop a soft-boiled egg on top if you like.