Super Foods Salad
The salad tastes not only super nourishing, but is also bursting with flavor. Boost the flavor even more by adding 4 Tsp. dried cranberries, 1/4 cup pomegranate seeds or a diced orange. Or choose baby arugula for the greens.
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- Cook time
- 30 min
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- Servings
- 4 Servings
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- Serving size
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1-3/4 cups salad, 1 Tbsp. dressing
Ingredients
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quinoa
- 1/2 cup
- 1/2 cup
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fresh shelled edamame ((1 cup))
- 6 oz
- 170 g
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Extra Virgin Olive Oil
- 1/4 cup
- 1/4 cup
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lemon (juice only (about 2 Tbsp.))
- 1/2
- 1/2
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orange juice (preferably fresh)
- 2 tbsp
- 2 tbsp
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avocado (use 1/4 in the dressing and dice the remaining 3/4 for salad)
- 1
- 1
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fresh cilantro or parsley (coarsely chopped)
- 1/8 cup
- 1/8 cup
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salt
- 1/4 tsp
- 1/4 tsp
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garlic (peeled and halved)
- 1 clove
- 1 clove
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Boston, butter, or Bibb lettuce, or use kale, baby arugula, or spring mix (head (6 ounce), chopped or torn, if necessary)
- 1
- 1
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orange bell pepper (cored and diced)
- 1/2
- 1/2
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unsalted sunflower seeds, or use pecans or pistachios
- 2 tbsp
- 2 tbsp
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Recommended for You
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Ensalada de Superalimentos
30 min4 -
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Directions
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Rinse and cook the quinoa in 1 cup water for about 10 minutes or until the water is just absorbed. Fluff it and remove it from the heat.
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Meanwhile, cook the edamame for 5 minutes in about 4 cups of boiling water.
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In a small food processor or blender, puree the oil, lemon and orange juices, 1/4 avocado, cilantro, salt and garlic.
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In a large salad bowl, combine the lettuce, bell pepper, quinoa, edamame, remaining avocado and sunflower seeds. Pour the dressing over everything and toss gently. Serve immediately.
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Do Ahead Or Delegate: Cook the quinoa and the edamame, juice the orange, chop the cilantro, peel the garlic, prepare the dressing and dice the bell pepper.