Garden Vegetable Salad with Preserved Lemons
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Garden Vegetable Salad with Preserved Lemons
The fresh and developed citrus flavor in this Garden Vegetable Salad with Preserved Lemons contrasts the sweet sugar snap peas and soft mango slices. Make a delicious and healthy spring salad by incorporating preserved lemons!
Ingredients
Directions
Cook the quinoa. Bring 2 cups of water to a boil in a small pot over medium-low heat.
Add the quinoa and 1 tbsp of miso paste (optional). Cook for 20 minutes, until all the water is absorbed and the quinoa is tender.
Transfer the quinoa to a large salad bowl.
Add the mixed greens, mango and radish slices, avocado chunks, chopped pistachios, preserved lemons, and snow peas. Season with a pinch of salt and toss to combine all the ingredients.
Drizzle with the Lemon Mango Dressing and dollop with ricotta cheese over the top.
Serve!
In a blender, combine the mango, olive oil and lemon juice. Purée until smooth.
Taste and add more lemon juice if needed.
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Ingredients
Directions
Cook the quinoa. Bring 2 cups of water to a boil in a small pot over medium-low heat.
Add the quinoa and 1 tbsp of miso paste (optional). Cook for 20 minutes, until all the water is absorbed and the quinoa is tender.
Transfer the quinoa to a large salad bowl.
Add the mixed greens, mango and radish slices, avocado chunks, chopped pistachios, preserved lemons, and snow peas. Season with a pinch of salt and toss to combine all the ingredients.
Drizzle with the Lemon Mango Dressing and dollop with ricotta cheese over the top.
Serve!
In a blender, combine the mango, olive oil and lemon juice. Purée until smooth.
Taste and add more lemon juice if needed.