- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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Juicy and sweet, this springtime salad features a homemade strawberry dressing and comes together in just 20 minutes. Pro tip: Cook extra quinoa (either red or white) whenever you make it so you have it on hand to add heft to salads and stews. Cooked quinoa keeps 3 to 5 days in the refrigerator and up to 3 months in the freezer.
By Shelli McConnell,
Ingredients
- 1½ lb. small fresh strawberries, hulled and sliced (4 cups)
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure maple syrup
- 6 cups baby greens and kale mix
- 2 cups cooked quinoa
- ¼ cup chopped red onion
- ½ of an avocado, peeled and sliced
- Sea salt and freshly ground black pepper, to taste
Instructions
- For dressing, in a small food processor or blender combine 1 cup of the strawberries, the vinegar, and maple syrup. Process until smooth.
- In bowls arrange greens, quinoa, onion, and the remaining strawberries. Top with avocado slices. Serve with dressing. Season with salt and pepper.
Nutritional Information:
Per serving (2 cups): 247 calories, 40.5 g carbohydrates, 7 g protein, 7.5 g total fat, 1 g saturated fat, 0 g cholesterol, 130 mg sodium, 9.5 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(4 from 3 votes)Sorry this one wasn't a winner for us. Hubby and I are strict plant based and this intrigued me as it didn't contain any oil. As I was mixing it, I thought some fresh chopped basil would be lovely in it. All I had on hand was romaine lettuce and also added some chopped hazelnuts for crunch. By the time we sat down to eat, the lettuce was so wilted and the overall salad itself was just OK at best. Unfortunately we had to toss most all of the salad away. Personally I wouldn't make it again nor would I recommend this one.
Could you sub raspberries on this recipe?
Really easy to make and delicious. we added sunflower seeds because I like a crunch in my salads.