Ohhhh ohhhhh ohhhhh! I produced you a packed salad. After all really loaded. 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 Investor Joe’s (needless to say) and noticed bag of organic spinach on the shelf. After all, really let’s remember regarding the first superfood that ever was. Before kale was this large thing that people tried to make chips out of, spinach was the celebrity. Therefore i decided to throw it back again to 2008.
There’s something about summertime that makes chopped salads everything you may want. A lot of fruits and veggies in delicious little chunky bites waiting to be demolished. That’s how I think about salads in any case. Significantly can people please stop getting those mayo-laden potato salads to potlucks, please? More often than not I can’t even recognize if you can find potatoes actually in the salad because I’m blinded by everything that white weirdness.
Exaggerate much? Heh.
But also for reals, this salad is packing the goodness. Like I’ve described often before strawberries have been luring me in this year with their marvelous, ripe flavors; I cannot help but put them in nearly every meal I make. Mangos, as well! Except I freaking hate reducing them. What a nightmare. Very good news is that sometimes you can purchase them pre-sliced from the grocery store, normally I found this amazing mango slicer from Amazon that i plan to order immediately. Could change my life.
The other goodness within this salad? Ancient Harvest Quinoa My favorite quinoa ever. And it’s really organic so you know there’s none of this GMO stuff taking place. Incidentally, did you know they make gluten free of charge pasta and warm cereal? I’m super thrilled to give them a try soon.
Last, but definitely not least, there’s the dressing! And OH MY GOODNESS this dressing is normally lick-the-bowl good. Sesame oil has been one of my favorite oils lately because of how much flavor it gives meals. And the best part is that a little will go a lonnngggggggggggg way. Combine it with honey, lime juice, vinegar and ginger get this to salad both tangy and nice.
I can’t wait for you to try out this 1. It make for an incredible side salad, on the run lunch or a full food. And yes, you need to totally bring it to another potluck or BBQ you attend. Blow that potato salad from the table.
If you get this to recipe, be sure to snap a photo and tag #ambitiouskitchen on Instagram therefore i can see your creation.
Strawberry & Mango Chopped Spinach Quinoa Salad with Sesame-Lime Vinaigrette
Meal: 1/4th of formula (on the subject of 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 cups organic baby spinach (1 bag of baby spinach), finely diced
1/3 cup diced crimson onion
1 cup quartered ripe strawberries
1 ripe mango, diced
1/4 cup chopped cilantro
1/2 ripe avocado, diced
To cook quinoa: Rinse quinoa with cool water in mesh strainer. In a medium saucepan, provide 1 ½ mugs of water to some boil. Add in quinoa and provide mixture to a boil. Cover, reduce temperature to low and allow simmer for quarter-hour or until quinoa has absorbed every one of the water. Remove from warmth and fluff quinoa with fork; place in large dish and reserve to cool for about 10 minutes. You ought to have a little over 2 mugs of quinoa.
To create dressing: Add lime juice, pigs feet honey, apple cider vinegar, ginger and a pinch of sodium to some medium bowl. Whisk collectively until well mixed, about 20-30 mere seconds. Set aside.
Add more chopped spinach, red onion, strawberries, mango, cilantro and avocado to the quinoa and gently mix with a solid wood spoon to combine. Drizzle in dressing and stir once again until all substances are well coated with the dressing. Serve immediately or cover and place in refrigerator for afterwards offering. I recommend adding the avocado right before offering. Makes 4 servings, about 1 heaping glass each.