
Spring Carrot, Radish and Quinoa Salad with Herbed Avocado
Ingredients (20)
- 1/2 cup quinoa, rinsed under running water in a fine mesh colander
- 2 garlic cloves, pressed or minced
- 2 teaspoons olive oil
- 4 cups arugula
- 2 radishes, sliced into super thin strips or rounds
- 3 carrots, peeled and then sliced into ribbons with a vegetable peeler
- 1/4 bulb fennel (optional), cored and sliced super thin
- 3 tablespoons sunflower seeds
- 3 tablespoons crumbled feta (omit for vegan salad)
- 1/4 cup olive oil
- 1 lemon (preferably organic), zested and juiced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or agave nectar
- Dash sea salt
- Lots of freshly ground black pepper
- 1 large avocado, diced
- 1 small lime or lemon, juiced
- 3 packed tablespoons fresh herbs, like mint and cilantro, finely chopped
- 1/2 teaspoon ground coriander
- 1/8 teaspoon sea salt
Directions
Learn how to make this recipe at Cookie and Kate