Arugula Salad with Black Quinoa and Green Goddess Dressing
This quinoa salad recipe is a perfect healthy lunch or dinner, and is both quick and easy to make. It is also vegetarian and gluten-free.
Ingredients
- For the salad:
- 5 oz baby arugula
- ½ cup cooked black quinoa
- ¼ cup thinly sliced carrots
- ½ cup diced cucumbers
- For the vinaigrette:
- ½ medium avocado
- 3 tbsp white wine vinegar
- 1 garlic clove
- 1/2 lemon juiced
- 1 tbsp mayonnaise
- 2 tbsp parsley chopped
- 2 tbsp basil chopped
- 2-3 scallions chopped
- ½ – ¾ cup olive oil
- ½ tsp salt to taste
Instructions
- In a large salad bowl, combine all the ingredients for the salad.
- Make the vinaigrette: combine all ingredients in a food processor and pulse to combine. Stream in the olive oil gradually and blend until the mixture becomes light and frothy. Taste for seasoning.
- Pour 1/4 cup of the dressing down the side of the bowl and toss the salad until combined. Add more dressing as desired. Serve as an appetizer or a hearty main course salad.
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