Super Foods Salad

Super Foods Salad
Summary

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.

  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    1-3/4 cups salad, 1 Tbsp. dressing
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1-3/4 cups salad, 1 Tbsp. dressing
  • Amount per serving Calories 265

  • Total Fat 16g
    • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 70mg
  • Total Carbohydrate 25g
    • Dietary Fiber 7g
    • Total Sugars 3g
  • Protein 9g
  • Potassium 610mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 1 Lean protein, 2 1/2 Fat

Ingredients

Ingredients

  • quinoa
    1/2 cup
  • fresh shelled edamame ((1 cup))
    6 oz
  • extra virgin olive oil
    1/4 cup
  • lemon (juice only (about 2 Tbsp.))
    1/2
  • orange juice (preferably fresh)
    2 tbsp
  • avocado (use 1/4 in the dressing and dice the remaining 3/4 for salad)
    1
  • fresh cilantro or parsley (coarsely chopped)
    1/8 cup
  • salt
    1/4 tsp
  • garlic (peeled and halved)
    1 clove
  • Boston, butter, or Bibb lettuce, or use kale, baby arugula, or spring mix (head (6 ounce), chopped or torn, if necessary)
    1
  • orange bell pepper (cored and diced)
    1/2
  • unsalted sunflower seeds, or use pecans or pistachios
    2 tbsp
Directions

Directions

  1. 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.

  2. Meanwhile, cook the edamame for 5 minutes in about 4 cups of boiling water.

  3. In a small food processor or blender, puree the oil, lemon and orange juices, 1/4 avocado, cilantro, salt and garlic.

  4. 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.

  5. 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.

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