Super Foods Salad
Nutrition per Serving
265
Calories
9g
Protein
25g
Carbs
16g
Fat
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.
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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