Greek Salad 2.0

This one is a spin of one of my spots in NYC that closed down. It features a great blend of raw veggies. The roasted red peppers and the olives give the salad the perfect salt kick, mix in the avo and the cucumbers and this baby is premium af.

 

Ingredients:

  • 1 avocado
  • 1 cucumber
  • 3-4 roasted red peppers
  • Handful of clover sprouts
  • Butter or romaine lettuce
  • 2 carrots
  • Handful of cherry tomatoes
  • 1c of quinoa

 

Balsamic Vinaigrette:

  • 1/4 Balsamic
  • 3/4 Olive Oil
  • 2 Cloves garlic
  • 1T Dijon Mustard
  • Salt + Pepper to taste
  • Dash Maple syrup

The method:

Start with combinding your dressing ingredients and set this aside to infuse. Next cook your quinoa, adding in the water, veggie broth and quinoa and bring this to a boil then reduce it down to a simmer.

Next chop up all of your veggies and find your favorite bowl.

Once the quinoa is done, assemble your salad and top with your dressing.

ingredients
Cassandra Posey