We recently had a week long stretch of days near 110°. It was miserable. For the first time in my five years as a Texan, I could honestly say the heat was as bad as Phoenix. Not a fan. Not at all.
Weather like that causes all kinds of very real issues, especially for those living without reliable shelter and air conditioning. Hospitals across the city saw a spike in patients with heat exhaustion, neighborhoods experienced rolling blackouts as air conditioning units demanded much more power than normal, and a large number of outdoor events were rescheduled or canceled altogether.
Fortunately for me, I never lost power and I was able to spend much of the heatwave either in my office or my home with the air conditioner and fans running. I definitely felt the lethargy and general blah-ness those hellacious temperatures can bring, but that’s pretty minor when I consider how much worse it was for many others.
I was even able to have my daddy over for dinner one night. He’s recently moved down closer to me and I’m loving it. I’d normally whip up a more complex meal, but y’all, I was not feeling it after days of literally record-breaking heat.
That’s where light, fresh salads like this one come in. Just chop some things up, make a quick vinaigrette (I even got to use herbs from my garden), and call it good. As for the chicken? You could grill your own, but I was more than happy to let the grocery store run their ovens. Store bought rotisserie chicken for the win.
Keep it cool on long, hot days with this summer berry cobb salad. A store bought rotisserie chicken, seasonal berries, creamy avocado, crunchy toasted almonds, and your favorite cheese make for an easy, healthy, and pretty salad you’ll gladly enjoy all summer long.
Summer Berry Cobb Salad
salad adapted from A Spicy Perspective
vinaigrette an Apple a Day original
For the vinaigrette:
1/3 c. fresh lime juice (from two limes)
1/2 c. extra-virgin olive oil
1 TBSP honey
1 TBSP dijon mustard
1 TBSP minced fresh basil
1 tsp. minced fresh mint
pinch of salt and black pepper
For the salad:
4 good-sized handfuls baby spinach, chopped
2 cooked chicken breasts, chopped (grilled or rotisserie)
2 hardboiled eggs, peeled and chopped (optional)
1 avocado, chopped
1/2 c. blackberries, halved
1/2 c. raspberries, halved
1/2 c. crumbled blue, goat, or feta cheese
1/4 c. chopped, toasted almonds
1. To make the vinaigrette, combine all ingredients in a tightly-sealed jar and shake to combine. Taste and adjust seasonings as desired.
2. Assemble the salad by creating a bed of spinach in one large serving bowl or two individual bowls. Arrange toppings as desired. Drizzle with vinaigrette and enjoy.
yield: 2 servings