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This go-to salad recipe features a unique combination of fresh veggies that fit any occasion and any meal of the day. Customize it by adding grilled shrimp, baked tofu or another favorite protein.
1 bag spinach (8oz)
2 small tomatoes-on-the-vine, diced
2 carrots, peeled and diced
1 cup sugar snap peas, roughly diced
1 cup button mushrooms, sliced
1 cup jicama, diced
1 cup tri-color quinoa
¼ cup raisins or currants
2 TBSP salted sunflower seeds
3 TBSP olive oil
3 TBSP balsamic vinegar
2 tsp agave or honey
1 tsp sea salt
½ tsp freshly cracked pepper
1. In a small bowl, whisk together the olive oil, balsamic vinegar, agave or honey, salt and pepper.
2. Add the rest of the ingredients in a large salad bowl. Toss gently with the vinaigrette.
3. Serve with your favorite protein over the top, or chopped into the salad.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.