I love salad, and contrary to what Homer Simpson says, an impressive salad can certainly win friends and influence people, at least in my circle 😉
This wonderful recipe from Kate Taylor is a colourful addition to any Christmas buffet with beetroot, carrot and salad greens bringing the visual drama! In fact, arranged on a white plate in a wreath, this could even serve as an edible centrepiece!
As Kate says:
This salad is as flavorful and nutritious as its bold colours would suggest. It’s a meal-in-a-bowl version of my simple beet and arugula salad that helped me find some much-needed balance during my totally ungraceful day.
And if we're happening to be talking about adding a moment of detox into a Christmas Day feast, this salad could be the lifesaver that gets you between turkey course and pavlova.
- ½ cup uncooked quinoa, rinsed
- 1 cup frozen organic edamame (find it in the frozen section – enamame are soy beans, either in a pod or shelled, mine were in a pod and I shelled them after cooking)
- ⅓ cup slivered almonds or pepitas (green pumpkin seeds) (I used both!)
- 1 medium raw beetroot, peeled
- 1 medium-to-large carrot, peeled
- 2 cups packed baby spinach or arugula roughly chopped (arugula = rocket, this is what I used, I didn’t chop it though),
- 1 avocado, cubed
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh mint or cilantro (cilantro – coriander, I opted for 1 of each)
- 2 tablespoons honey or maple syrup or agave nectar (I used 1 tsp of coconut sugar, you could use any sweetener)
- ½ to 1 teaspoon Dijon mustard, to taste
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Follow the link to Kate's original post for the instructions. You'll end up with a beautiful pink salad if you toss it really well!