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I love having salads for lunch and dinner and I also love making salads into the main meal and served with some really good bread. This is one of those salads. It’s fresh, fulfilling, so good and it’s all about spring and summer. If you want to add some protein go well with salmon, chicken or another kind of fish. I hope you give it a try and better yet, feel free to put your own spin on it too.
‘Avocado Quinoa Blueberry Salad
Ingredients
- 3 cups Arugula
- 2 cups Spinach (chopped romaine is a good substitute)
- 1 cup cook Quinoa
- 1 cup or more of Blueberries, fresh
- ½ small Red Onion thinly sliced and cut in half (or 1 large Shallot thinly sliced)
- ½ cups toasted Walnuts
- 1 large Avocado, rough chopped
- ½ cup Feta Cheese or about 6 oz Goat Cheese
- 1/3 cup Parsley chopped
- ¼ cup Basil, ribbon cut
Dressing:
- 1/3 cup Olive Oil
- 4 Tbsp White Wine Vinegar
- 1 Tbsp Stone Ground Brown Mustard (Dijon is a good substitute)
- ½ small lemon, zest and juice
- 1 – 2 tsp Honey
- Salt and Pepper
Depending on serving size, salad serves approximately 4-6 salads or 4 ‘dinner salad’ servings.
Directions
- If not already, cook quinoa according to the package directions. When done, fluff with a fork and let cool.
- In a small bowl combine all of the ingredients for the dressing and whisk until fully combined and blended together. Taste and add additional ingredients if necessary.
- I think it’s best to make individual salads but free to make it in a large salad bowl.
- In a bowl add the Spinach and Arugula. Add in the basil and most of the parsley. Then top it with the cooked quinoa, blueberries and onions.
- Drizzle the salad dressing on top and lightly toss the salad.
- Add the avocado and cheese and top it off with the toasted walnuts and garnish with a little chopped parsley.
- If not serving immediately, hold off on the dressing until you’re ready to serve. Or let others drizzle the dressing on their own salad.
Enjoy ☺
