In this modern take on tabbouleh salad, I’ve lightened up on the chopped herbs and replaced bulgur with quinoa. Inspired by a salad I enjoyed at Le Pain Quotidien café, I’ve added ripe avocado and grated cucumber to the mix. Toasted pine nuts and a creamy dairy-free basil dressing take this salad from tasty to entrée-worthy. It’s a seriously satisfying meal, packed with protein, healthy fats and lots of flavor. It’s my new favorite lunch recipe!

Ingredients:
SALAD INGREDIENTS

  • 2 cups quinoa
  • 3 medium vine-ripened tomatoes (12 oz. total), diced
  • 1 ripe avocado, peeled and diced
  • 1 Persian cucumber, peeled and grated
  • 1/4 cup toasted pine nuts
  • 1/4 cup chopped flat leaf parsley, fresh basil or mint
  • 4 cups salad greens (arugula, spinach or spring greens work well)
  • Salt and pepper to taste

DRESSING INGREDIENTS

  • 1/4 cup chopped fresh basil leaves
  • 2 tbsp fresh lemon juice
  • 1 tbsp mayonnaise
  • 1 tsp honey or agave nectar
  • 1/4 tsp salt
  • 1/4 cup extra virgin olive oil

Instructions
See full instruction on : theshiksa.com

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