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Spring Carrot, Radish and Quinoa Salad with Herbed Avocado
from Cookie + Kate

Name: Spring Carrot, Radish and Quinoa Salad with Herbed Avocado
Prep time: 20M
Cook time: 15M
Total time: 35M
Ingredients: ½ cup quinoa, rinsed under running water in a fine mesh colander; 2 garlic cloves, pressed or minced; 2 teaspoons olive oil; 4 cups arugula; 2 radishes, sliced into super thin strips or rounds; 3 carrots, peeled and then sliced into ribbons with a vegetable peeler; ¼ bulb fennel (optional), cored and sliced super thin; 3 tablespoons sunflower seeds; 3 tablespoons crumbled feta (omit for vegan salad); ¼ cup olive oil; 1 lemon (preferably organic), zested and juiced; 1 teaspoon Dijon mustard; ½ teaspoon honey or agave nectar; Dash sea salt; Lots of freshly ground black pepper; 1 large avocado, diced; 1 small lime or lemon, juiced; 3 packed tablespoons fresh herbs, like mint and cilantro, finely chopped; ½ teaspoon ground coriander; ⅛ teaspoon sea salt

Ingredients

You need 20 Ingredients

⅛ teaspoon sea salt

½ teaspoon ground coriander

3 packed tablespoons fresh herbs, like mint and cilantro, finely chopped

1 small lime or lemon, juiced

1 large avocado, diced

Lots of freshly ground black pepper

Dash sea salt

½ teaspoon honey or agave nectar

1 teaspoon Dijon mustard

1 lemon (preferably organic), zested and juiced

¼ cup olive oil

3 tablespoons crumbled feta (omit for vegan salad)

3 tablespoons sunflower seeds

¼ bulb fennel (optional), cored and sliced super thin

3 carrots, peeled and then sliced into ribbons with a vegetable peeler

2 radishes, sliced into super thin strips or rounds

4 cups arugula

2 teaspoons olive oil

2 garlic cloves, pressed or minced

½ cup quinoa, rinsed under running water in a fine mesh colander

Steps

Showing 2 out of 5 Steps

To toast the sunflower seeds: Pour the seeds into a small pan. Heat the seeds over medium heat, stirring frequently, until they are fragrant and turning golden on the edges. Remove from heat.
To cook the quinoa: In a saucepan, combine the rinsed quinoa and 1 cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, remove the pot from heat and let it rest, covered, for 5 minutes. Use a fork to fluff up the quinoa and mix in the garlic and olive oil. Season to taste with sea salt.

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Cookie + Kate