For the salad
2 cups cooked quinoa
1 generous handful arugula or spinach or kale (or your favorite green)
1 avocado, peeled and cubed
1 cucumber, diced
1 handful parsley leaves
chopped chives
chopped herbs of your preference (basil, mint, dill, tarragon, etc.)
1 handful cooked and shelled edamame
hard-boiled eggs
salt and pepper, to taste
Toss all of the ingredients into a bowl and combine. (Obviously, I prefer only adding whatever avocado I’m eating that day to my serving, so it doesn’t brown.) Drizzle with dressing (see below; start with only a little bit, as it is pretty strong).
For the dressing
1 or 2 large cloves garlic, chopped (I’d use less, it’s pretty strong)
½ small shallot, chopped
2 anchovy fillets (I used anchovy paste)
salt and pepper, to taste
1 handful of parsley leaves
juice from ½ lemon (about 2 Tbsp.)
2-4 Tbsp. warm water
1 pinch of sugar
½ cup olive oil
Place all the ingredients in a food processor on medium speed until combined. Keep in a jar with tightly fitting lid in refrigerator for a few days.
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