Nectarine & Fennel Salad
Ingredients
The salad
-
½-¾
Cup
Cooked Red Quinoa
-
1
Nectarine
Nectarine
-
1
Avocado
Avocado
-
½
Cup
Shelled, Roasted Pistachio Nuts
-
1
Cup
Thinly Sliced Fennel
-
2
Cups
Arugula
Mustard Chive Vinaigrette
-
1
Small Clove
Garlic
-
¼
Cup
Roughly Chopped Chives
-
1
Tbsp.
Apricot Jam
-
2
tsp.
Dijon Mustard
-
⅓
Cup
Fresh Lemon Juice
-
½
Cup
Extra Virgin Olive Oil
-
Pinch
Salt/Pepper
Instructions
- Blend all vinaigrette ingredients in a food processor until combined.
- In a large bowl, mix the cooked quinoa with some vinaigrette to keep it moist.
- Slice the nectarine and avocado, and add them along with fennel and pistachios to the bowl.
- Gently toss the salad with clean hands and add more dressing as desired.
- Garnish with remaining slices of nectarine and avocado.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
50mg
Cholesterol
0mg
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