This recipe combines multiple super foods together to create
a great tasting healthy dish. It is definitely worth a try!
First, you’ll heat up a skillet coated with half a teaspoon
of extra virgin olive oil on medium heat. Add in two cups of baby kale, six
asparagus spears, a minced garlic clove and half a teaspoon of lemon
juice. Add salt and pepper to taste and
cook until vegetables are tender.
While the veggies are cooking, you can start making the
dressing. In a bowl, whisk together one teaspoon of extra virgin olive oil, two
teaspoons of lemon juice, half a teaspoon of basil paste, a tablespoon of light
sour cream and salt and pepper to taste.
Once vegetables are tender, remove from heat. In a large
bowl mix together the cooked vegetables, one cup of cooked quinoa, a quarter
cup of diced red onion, half a cup of diced yellow bell pepper, half of diced
ripe avocado and a quarter cup of light feta cheese. Add in your dressing, mix
well and serve!
Kale, Asparagus & Avocado Quinoa Salad with Creamy Lemon
Dressing
Makes 2 servings
Ingredients
Dressing
1 tsp Extra virgin olive oil
2 tsp Lemon juice
½ tsp Basil paste
1 tbsp Light sour cream
Salt and pepper to taste
Salad
1 cup Quinoa, cooked
2 cups Baby kale, stems removed
6 Asparagus spears
1 Garlic clove, miced
¼ cup Red onion, diced
½ Ripe avocado, diced
½ cup Yellow bell pepper, diced
¼ cup Light feta cheese
½ tsp Extra virgin olive oil
½ tsp lemon juice
Salt and pepper to taste
Instructions:
- Heat up a skillet coated with olive oil on medium heat. Add in kale, asparagus, garlic, lemon juice and salt and pepper to taste. Cook until vegetables are tender and set aside.
- For the dressing, whisk together olive oil, lemon juice, basil paste and sour cream. Add salt and pepper to taste and set aside.
- In a large bowl, mix together quinoa, red onion, avocado, yellow peppers, feta cheese, cooked asparagus and kale. Add dressing and mix well.
Makes 2 servings. Each serving is
approximately 260 calories.
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