This week as been a little hectic for both of us at work as we prepare to be out of town next week for a trip to the east coast. We will be flying out to New Jersey Thursday night for our good friends Erin and Gene’s wedding (eek!) then heading to Boston for a few days, Julia will go to Toronto for work, then we will both be in DC visiting family over Memorial Day weekend. Should be quite an adventure!
Busy schedules means not much time in the kitchen, so we have been making super quick and easy weeknight meals. One of them is this big bowl-o-greens salad which is super fresh, perfect for spring, and easy to throw together with just a few simple ingredients. We ate it with a huge piece of sourdough bread which is encouraged, but optional.
Big Green Salad with Wheatberries:
2 cups spinach
1/2 cucumber, diced
1/2 avocado, diced
Crumbled feta cheese
1/4 cup chopped parsley or cilantro
1/2 cup cooked wheat berries
juice of 1/2 lemon
1.5 tbsp olive oil
1 tsp dijon mustard
salt and pepper to taste
Cook the wheat berries according to package instructions.
Make the dressing by whisking together all the ingredients in a bowl. Set aside.
Assemble the salads by dividing the spinach and filling 2 bowls. Shave the carrot into the bowls using a vegetable peeler. Add the diced cucumber and avocado. Top with crumbled feta cheese, chopped herbs, and cooked wheatberries. Split the dressing between the two salads. Enjoy!
We also made these two recipes this week which we didn’t take pictures of (though if you’re following us in Instagram @alltheeatsblog you might have caught our stories!) Both of these recipes are:
- SO EASY
- Take 30 mins to make
- 1 pot!
- Few ingredients
We try a lot of recipes and only recommend ones that we really like. We’ll definitely be making these again (and hopefully posting them to the blog).
We will be posting updates on our adventure east on Instagram! Until next time 🙂