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!
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.
In a blender, combine the mango, olive oil and lemon juice. Purée until smooth.
Taste and add more lemon juice if needed.