I’m so lucky to live right across the street from one of my favourite parks in Toronto. During the warm weather I keep a blanket by my door or impromptu picnics or reading sessions. Yesterday I made this salad for a little impromptu park picnic.
The ingredients remind me a lot of what’s happening outside – lots and lots of green. This salad is surprisingly filling, thanks to its good fats and protein.
Here’s why this salad makes a rockstar lunch (or dinner):
- The good fats come from the extra virgin olive oil in the homemade salad dressing, and the avocado. The very touch of good fats on our tongue will make us feel satisfied. Translation: good fats help us feel full.
- The quinoa gives a little boost of protein and complex carbohydrates. Protein at lunch will help to reduce the risk of having a Blood Sugar Witching Hour come three o’clock. And, quinoa is gluten-free. Translation: eat a little good quality protein at every meal.
- The greenery in the salad comes from a nice selection of green leafy veggies: spinach, savoy cabbage, romaine, Brussels sprouts. Green leafy veggies are super alkalizing. Interestingly, people who do my cleanses are often surprised to see their body’s pH becoming more alkaline as they cleanse. Super cool. Translation: eat your greens.
- Herbs are tasty and very healthy. Herbs contain volatile oils which can help our bodies cope with a myriad of things. Dill, in particular, helps to support our livers in both detox phases. Translation: put herbs on your food.
Here’s the recipe:
Super Green Lunch Salad
2 handfuls baby spinach
6 romaine leaves, torn into bite sized pieces
2 big savoy cabbage leaves, sliced
4 Brussels sprouts, sliced (or a handful of sliced kale)
1 tbsp chives, chopped into ½” slices
1 green onion, sliced
2 tbsp fresh dill, roughly chopped
1 avocado, cubed
¼ cup quinoa
2 tbsp apple cider vinegar
1 tbsp Dijon mustard (preferably made with apple cider vinegar)
¼ cup extra virgin olive oil (or more to taste)
½ tsp Celtic sea salt
Start with the quinoa: rinse under running water until water runs clear. Put in small pot and cover with ½ cup water and bring to a boil. Reduce heat and cook until quinoa is tender, around 10-12 minutes. Remove from heat and fluff with fork. Allow to cool.
While the quinoa is cooking, throw all the sliced greens (but not the avocado) into a big bowl. Make the salad dressing by combining all ingredients in a small jar and shaking to combine.
Once quinoa has cooled, dress the salad. Add the quinoa and toss to coat. Finally, add the avocado and stir to combine. Serves two beautiful people.