I visited my aunt Lele while I was up in Berkeley, CA. She was telling me about a healthy salad she had made and how it can be a good source of fiber and protein. We both went to the local farmer’s market to get the ingredients. Below is a picture of the beautiful basket full of fresh organic vegetables we accumulated for the salad.
My aunt inspires me to dress up classy, even when it comes to buying produce at a farmer’s market.
The Ingredients are as follows:
– Black pepper
– Dijon mustard
– Balsamic vinegar
– Minced garlic
– Extra virgin olive oil
– Red bell peppers
– Black olives
– Red onions
– Red and yellow cherry tomatoes
– Green onions
– Black beans
– Red kidney beans
– Pine nuts
1. First, you chop up all the vegetables, including the avocado.
5. Combine those ingredients and throw in the minced garlic afterwards. You can choose to grate the garlic instead of buying minced garlic in a jar.
6. Mix it all up.
7. And pour it into the salad mix.
8. Mix it all up, including the roasted pine nuts.
9. The next step is an alternative side dish. If you want Salmon on the side, marinate it in salt, pepper, lemon, garlic, and olive oil. Then, fry it for a few minutes and place it in the oven for 15 minutes.
10. Now back to the salad. You should already have quinoa cooked and ready to be poured into the salad.
11. Mix the salad once again.
12. After the Salmon is cooked, take it out and serve it with the salad.
This salad shouldn’t take more than 15 minutes to make!
Voila! Now you can enjoy this amazing salad with its garlic, lemony, and cilantro goodness. You can always substitute rice for quinoa and chicken for salmon.