Snack: 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.

This recipe includes superfoods such as:

Sunflower Seeds, Kale, Lemon

Ingredients

1/2 cup quinoa
6 oz (1 cup) shelled edamame 

Cilantro-Avocado Dressing
1/4 cup extra-virgin olive oil
1/2 lemon, juice only (about 2 Tbsp)
2 Tbsp orange juice, preferably fresh 
1 avocado (use 1/4 in the dressing and dice the remaining 3/4 for salad)
1/8 cup coarsely chopped cilantro, or use parsley
1/4 tsp salt
1 clove garlic, peeled and halved

1 head (6 oz) Boston, butter, or Bibb lettuce, or use kale, baby arugula, or spring mix, chopped or torn, if necessary 
1/2 orange bell pepper, cored and diced
2 Tbsp unsalted sunflower seeds, or use pecans or pistachios

Instructions

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. 
Meanwhile, cook the edamame for 5 minutes in about 4 cups of boiling water.
In a small food processor or blender, puree the oil, lemon and orange juices, 1/4 avocado, cilantro, salt and garlic. 
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.
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.
Choices: 1 Starch, 1 Nonstarchy Vegetable, 1 Lean Protein, 2 1/2 Fat

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