Wednesday, February 24, 2016

Beet, Arugula, Carrot, Avocado Salad with Quinoa

Yield : 4 serving

4 medium size beet, either grated raw or boiled and chopped
3 medium size carrot, julienned
1 bag arugula, snipped with scissors for easier eating, or roughly chopped
1 cup steamed/boiled edamame
1 ripe avocado
1/2 c quinoa, cooked

Dressing :
juice from 1 medium size lemon plus 1 tbs apple cider vinegar
1/2 ts mustard
1 tbs chopped cilantro leaves
sugar and salt to taste
2-3 tbs olive oil

Method :
Arrange all the ingredients in a big bowl enough for all the ingredients. I find it easier to mix, when I put the arugula at the bottom and then other items on top of it.

Mix the dressing well and drizzle on the salad mix. Toss the salad to mix and serve.