Colorful Beet Salad
Ingredients
The salad
-
½
cup
uncooked quinoa
-
1
cup
frozen organic edamame
-
⅓
cup
slivered almonds or pepitas
-
1
medium
raw beet
-
1
medium-to-large
carrot
-
2
cups
packed baby spinach or arugula
-
1
medium
avocado
The vinaigrette
-
3
tablespoons
apple cider vinegar
-
2
tablespoons
lime juice
-
2
tablespoons
olive oil
-
1
tablespoon
chopped fresh mint or cilantro
-
2
tablespoons
honey or maple syrup or agave nectar
-
½ to 1
teaspoon
Dijon mustard
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
Instructions
- Rinse the quinoa and cook it with water until fluffy, then let it cool.
- Boil water and cook the edamame until warmed through, then drain.
- Toast the almonds or pepitas in a skillet until fragrant and golden.
- Prepare the beet and carrot by chopping or grating them.
- Whisk together the vinaigrette ingredients until emulsified.
- Combine the salad ingredients in a bowl, drizzle with dressing, and toss gently.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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