What an awesome Memorial Day weekend!! I ran a 5k Terrain Race on Saturday morning and then the 10k Bolder Boulder Monday morning. A great start to embracing the warm weather season!!! Yes I am feeling the soreness from all this physical fun but it was totally worth it. And if I’m being honest I don’t think I’ve ever run 6 miles at once. Yes I did train a bit for this race running 3-4 miles a handful times within the last month, but I owe my success to the 6 days/week physical fitness I incorporate into my lifestyle. I cannot begin to express how important it is to be physically active and to eat a healthy diet. The benefits are endless!!
For me warm weather brings light dinners. I love being able to eat fresh veggies through the farmer’s market season. So much flavor and vibrancy!! We ended our Memorial Day celebration at home with a delicious corn and asparagus salad. Super simple and super tasty!
Summer is here! Time to enjoy vibrant, light, and easy to create salads!!!
- 1 bunch asparagus
- 2 ears corn
- 1/2 cup basil leaves
- handful small tomatoes, I used cocktail (cherry would work too)
- zest of 1 lemon
- 1 tablespoon lemon juice
- cooked chicken breast
- balsamic vinegar
- Trim the ends of the asparagus. If the asparagus is thick or tough use a peeler to remove the outer layer of the bottom half of the stem. Half each stem lengthwise and cut into 2" pieces. Heat up a large skillet over medium heat. Add a teaspoon of coconut oil and cook the asparagus until tender crisp about 5 minutes. Set aside.
- Cut the corn off the cob and add to the same pan. Cook a few minutes to just brown. Set aside with asparagus to cool.
- Quarter the tomatoes and add to a large bowl. Tear the basil into pieces and add to the tomatoes along with the lemon zest and juice. Gently stir in the cooled asparagus and corn. Season with s&p.
- Serve over a bed of lettuce with chicken for added protein. Drizzle with a good quality balsamic vinegar
I like to buy premartinated chicken breasts from Whole Foods or King Soopers - garlic marinated is my favorite. I cook the chicken breasts to enjoy for dinner or lunches throughout the week. You can leave the chicken out if you prefer.