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Grocery List & Class Prep Notes
Prep time: 30 min.
Makes enough for 2 servings and leftover dressing.
Salad Ingredients
- 1/2 cup quinoa (dry measure)
- 1 red pepper, chopped
- 1/2 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 2 green onions, chopped
- 1/4 cup fresh parsley, chopped
Salad Directions
- Cook the quinoa by putting it in a pot with 1 cup of water and a pinch of salt and bringing the water to a boil. Leave to simmer, covered, for 25-30 minutes, or until the quinoa has absorbed all of the water and is light and fluffy.
- While the quinoa is cooking, chop the vegetables and put together the dressing. Toss the vegetables and quinoa together in a bowl with some dressing.
Dressing Ingredients
- 1 avocado
- Lime zest (optional)
- 2 Tbsp fresh lime juice (or 1 Tbsp concentrate)
- 2 Tbsp water
- 1 Tbsp fresh dill (or 1 tsp dried)
- 1 clove fresh garlic, pressed
- 1 Tbsp nutritional yeast (optional)
- Sea salt or Herbamare, to taste
Dressing Directions
- Puree the avocado with the lime juice, zest and water until it’s smooth.
- Mix in the dill, garlic, and nutritional yeast, and taste for seasoning. Add salt to bring the flavors together.
Nutrition Facts – Salad
Per serving (not including dressing)
- Calories 208
- Total Fat 3.1g 5%DV
- Saturated Fat 0.4g 2%DV
- Cholesterol 0mg 0%DV
- Sodium 14.3mg 1%DV
- Carbohydrates 38.2g 13%DV
- Dietary Fiber 6.4g 26%DV
- Sugar 6.6g
- Protein 8.2g
- Vitamin A 3886IU 144%DV
- Vitamin C 119mg 132%DV
- Calcium 55mg 5%DV
- Iron 3.1mg 17%DV
Nutrition Facts – Dressing
Per Tbsp
- Calories 72
- Total Fat 5.7g 9%DV
- Saturated Fat 0.8g 4%DV
- Cholesterol 0mg 0%DV
- Sodium 9.6mg 1%DV
- Carbohydrates 5.1g 2%DV
- Dietary Fiber 3.4g 13%DV
- Sugar 0.3g
- Protein 2.2g
- Vitamin A 78IU 3%DV
- Vitamin C 5.4mg 6%DV
- Calcium 7.2mg 1%DV
- Iron 0.3mg 1%DV