Ingredients
For the dressing:
2 scallions, minced (white and light green parts only)
1 large ripe avocado, flesh only
3 tablespoons fresh lemon juice
1 to 2 tablespoons apple cider vinegar
2 to 4 tablespoon water
1/4 cup extra virgin olive oil
1 cup fresh basil, chopped
1/3 cup fresh parsley, chopped
sea salt to taste
For the salad:
1 cup dry quinoa
3 cups mixed greens (spinach, arugula, chard)
Grilled chicken, sliced
1 cup cooked edamame
1/2 cup walnuts, chopped
4 radishes, thinly sliced
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
Instructions
- Prepare the dressing by combining all of the ingredients to a food processor and processing until smooth. Add a little more water or oil to thin if necessary. Taste test and set aside.
- Rinse the quinoa in a strainer under cool running water, then combine it in a saucepan with two cups of water. Bring to a boil. Cover and reduce heat to low. Cook until quinoa has absorbed the liquid and can easily be fluffed with a fork, about 12 to 15 minutes.
- Layer mason jars in the following order; quinoa, walnuts, edamame, chicken radishes, pepper flakes, mixed greens.
- Enjoy!