Ohhhh ohhhhh ohhhhh! I made you a loaded salad. After all really packed. Magically so.
You guys know me well by now. If there is a salad then there’s most likely kale in it… but then I went to Trader Joe’s (of course) and noticed handbag of organic spinach on the shelf. I mean, really let’s not forget regarding the first superfood that ever was. Before kale was this huge thing that people tried to create chips from, spinach was the star. And so I decided to throw it back to 2008.
There’s something about summer that makes chopped salads all you may want. A lot of fruits and veggies in delicious little chunky bites waiting around to become demolished. That’s how I think about salads anyhow. Significantly can people please stop bringing those mayo-laden potato salads to potlucks, make sure you? Most of the time I can’t actually recognize if there are potatoes actually within the salad because I’m blinded by everything white weirdness.
Exaggerate very much? Heh.
But also for reals, this salad is packing the goodness. Like I’ve stated often before strawberries have been luring me in this season with their marvelous, ripe flavors; I cannot help but put them in nearly every food I make. Mangos, as well! Except I freaking hate trimming them. Just what a nightmare. Good news is that sometimes you can purchase them pre-sliced from the grocery store, normally I found this phenomenal mango slicer from Amazon which I plan to purchase immediately. Could switch my life.
The other goodness within this salad? Ancient Harvest Quinoa The best quinoa ever. And it’s really organic which means you know there’s none of that GMO stuff occurring. Incidentally, did you know they make gluten free of charge pasta and sizzling hot cereal? I’m super excited to provide them a try soon.
Last, but definitely not least, there’s the dressing! And OH MY GOODNESS this dressing can be lick-the-bowl great. Sesame oil continues to be one of my favorite oils lately because of how much flavor it gives food. And the very best part can be that a small goes a lonnngggggggggggg way. Combine it with honey, lime juice, vinegar and ginger make this salad both tangy and sweet.
I can’t await you to try this one. It make for an incredible side salad, on the go lunch or a complete meal. And yes, you need to totally take it to another potluck or BBQ you go to. Blow that potato salad from the table.
If you get this to recipe, be sure to snap a photo and label #ambitiouskitchen on Instagram so I can see your creation.
Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette
Serving size: 1/4th of recipe (about 1 heaping cup of salad)
Calories from fat: 271
Body fat: 7.7g
For the vinaigrette:
1/4 cup fresh lime juice (just from about 4 small limes)
1 teaspoon sesame oil
1 1/2 teaspoons honey (agave nectar or maple syrup if vegan)
1 teaspoon apple cider vinegar
1/8 teaspoon ginger
For the salad:
6 mugs organic baby spinach (1 bag of baby spinach), finely diced
1/3 cup diced red onion
1 cup quartered ripe strawberries
1 ripe mango, diced
1/4 cup chopped cilantro
1/2 ripe avocado, diced
To make quinoa: Wash quinoa with cold water in mesh strainer. Inside a medium saucepan, bring 1 ½ cups of water to a boil. Add quinoa and bring mixture to some boil. Cover, reduce high temperature to low and let simmer for a quarter-hour or until quinoa provides absorbed all the drinking water. Remove from high temperature and fluff quinoa with fork; put in place large dish and reserve to cool for approximately 10 minutes. You should have a little over 2 cups of quinoa.
To create dressing: Increase lime juice, honey, apple cider vinegar, ginger along with a pinch of sodium to some medium bowl. Whisk jointly until well mixed, about 20-30 seconds. Set aside.
Add chopped spinach, reddish onion, strawberries, mango, cilantro and avocado to the quinoa and gently mix with a solid wood spoon to mix. Drizzle in dressing and stir again until all ingredients are well covered using the dressing. Serve instantly or cover and place in refrigerator for later on portion. I recommend adding the avocado right before offering. Makes 4 servings, about 1 heaping glass each.
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