The NFL Scouting Combine Tests Do you ever wonder how your athleticism stacks up against the NFL players you watch on the field every Sunday? Well, it’s actually not too hard to find out. Every spring, the top prospects for the NFL draft participate in the scouting combine, where they perform tests in front of representatives from every team. You can easily replicate these tests and see how you compare to the pros. At the combine, players test strength by bench- pressing 225 pounds as many times as they can. You can choose a weight that you feel comfortable with. Make sure you have a spotter on hand. Athletic Prowess Test Your
The vertical and broad jumps measure the height and length of your jump, respectively. To find your vertical, reach your hand as high as you can to get a baseline measurement. Jump as high as you can from a standstill, reaching your hand up again. The difference between these heights will determine your vertical. The broad jump is a standing long jump. The difference between the start line and your heels at landing will give you your score.
The 40-yard dash, which is exactly what it sounds like, is a test of raw speed. The 40 is the headline event of the combine, and a player’s draft stock can rise and fall based on a few tenths of a second. The shuttle drill tests lateral quickness and acceleration. Starting in a three-point stance (one hand on the ground), sprint five yards to the right, then 10 yards to the left, placing a hand on the ground at each stopping point. Finish with a five- yard sprint back to the starting line.
To see the best combine results, check out nfl. com/combine/top-performers.
AVOCADO AND CUCUMBER COLD SOUP Summer may be drawing to a close, but the heat doesn’t feel like it’s going anywhere soon. Cool off with this light, cold soup and enjoy those last few sunny summer afternoons!
INGREDIENTS
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1 clove garlic
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6 stalks spring onions
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Olive oil
¾ teaspoon salt
2 medium ripe avocados, halved 1 large cucumber, halved
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1 jalapeno
½ teaspoon black pepper
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1 lemon, juiced
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½ cup cold water
DIRECTIONS
4. Chop grilled veggies and puree with lemon juice, cold water, garlic, salt, and black pepper. 5. Once smooth, portion soup into bowls and refrigerate to cool before serving. 6. Garnish with toasted cubed bread, avocados, spring onions, chives, lemon zest, or a drizzle of olive oil, if desired.
1. Preheat grill to medium-high. 2. Coat halved avocados with lemon juice to avoid browning. Brush olive oil over avocados, cucumber, spring onions, and jalapeno. Oil grill while hot. 3. Grill vegetables until everything is grilled or slightly charred. Once grilled, remove and place on platter to cool.
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