When you only have 15 minutes to make dinner...

This is what you make. I made this tonight in an effort to use up whatever items were in my fridge/pantry and it actually tasted pretty great! Plus, it only takes about 15 minutes to put together and it's beach body approved!
Try this next time you feel like something light, refreshing and healthy. You can substitute out the pita if you are trying gluten free.

Summer Salad
serves 2
1 can of garbanzo beans, drained and rinsed
1 cucumber chopped into big, bite sized chunks
1 package of spinach, chopped
1 garlic clove, minced
1 lemon, juiced
1 tablespoon coconut oil
4 cups of mixed greens lettuce
1 tablespoon olive oil
1/4 of a small sweet onion, thinly sliced and chopped
2 tablespoons dijon mustard
1/2 teaspoon salt
1 teaspoon garlic powder
2 full whole wheat pitas, quartered

Preheat the oven to 400 degrees. Place the quartered pita slices onto a cookie sheet and put them in the oven. Let them crisp in the oven for 4-6 minutes. You may have to flip them over half way through to toast both sides.

Put the coconut oil into a saute pan and turn the heat to medium. Add the bag of chopped spinach to the pan along with the salt and garlic powder. Saute for about 2 minutes. Remove from heat once cooked.

Combine the rest of the ingredients, except for the pita, into a bowl and toss together. Add the spinach to the mixture and toss to coat. Put 2 cups of mixed greens onto each plate. Pour the rest of the mixture on top of the greens. Add the toasted pitas to the side (optional).

This recipe is extremely quick and healthy and definitely worth trying out. Most of these ingredients are ones you would have laying around anyway. It's a perfect summer time dish with the light lemon flavor accompanying the crisp, crunchy greens!
ENJOY!