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Chopped Summer Salad


Scale

Ingredients

  • 45 cups of spinach
  • 1 cup cooked quinoa
  • 1/4 of a fresh cucumber, chopped
  • 1/2 of a fresh bell pepper, sliced (any color; I used yellow)
  • 1/2 bunch of asparagus, chopped and lightly steamed (or raw if preferred)
  • 1/3 cup sweet corn
  • 1/21 ripe avocado, diced

Lemony Turmeric Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon tahini
  • 1/21 tablespoon maple syrup or agave nectar (to taste)
  • 1/2 teaspoon turmeric
  • pinch of sea salt and pepper, to taste

Instructions

  1. Cook quinoa according to directions. Lightly steam asparagus.
  2. Assemble salad in one large bowl or 2 small bowls. Start with spinach, quinoa, cucumber, bell pepper, asparagus, corn and avocado.
  3. Whisk together all ingredients for salad dressing in a small mixing bowl.
  4. Toss salad with the dressing and enjoy!

Notes

  • *Can substitute any type of grain in for quinoa.
  • **Leave dressing separate if you planned for leftovers so the spinach doesn’t get soggy.

Nutrition

  • Serving Size: 2
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