by Philippa Bebbington, Phil Knows Food
SALAD & HERBS
4 oz Arugula, chopped
2 oz Butter Lettuce, chopped
1/4-1/2 cup mint, chopped (depends how much you like)
1/2 cup fresh parsley, chopped
VEGGIES
2 red peppers, diced (or color of your choice)
1 cup shredded carrots
2 English cucumbers, diced
6-8 Radish, sliced thin
8-10 small campari tomatoes, quartered
1 small fennel, sliced thin
2 avocado, diced
1/8 cup jalapenos, (jarred is fine), chopped
WHOLE GRAIN SEED
(gluten free)
2 cups Quinoa
CRUNCHY TOPPER
1 cup pumpkin seed
1-2 Tsp olive oil (just enough to toast seeds)
Pinch of sea salt
DRESSING
1 cup extra virgin, cold pressed, olive oil
1 cup lemon juice
1 Tbsp Dijon Mustard
1 Tsp Dried Oregano
1 Tsp Basil (I used chopped, fresh)
2 Tsp Raw Honey
2 Whole Earth Packets
Salt & Pepper, to taste
| DIRECTIONS 1. Make quinoa and cool; 2. Chop up all salad, herbs, and veggies and add to a large bowl. 3. Heat pan on low and add 1-2 tsp of olive oil, 1 cup of pumpkin seeds and stir until the seeds are slightly browned and popping: 4. Add all dressing ingredients to a jar and shake until mixed well; 5. Add protein of choice Optional: Add a little dollop of ricotta cheese, feta, or parmesan This salad has so many flavors and textures! Remember, if you aren’t eating this all-in-one sitting, don’t add the dressing, tomatoes, pumpkin seeds or avocado until you’re ready to eat it as they get mushy, etc. Also, if you are meal prepping, prepare all the ingredients ahead of time and assemble salad as needed so it stays crisp and fresh! ENJOY! |
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