Description
Ingredients are listed in clockwise order in the photo above
Ingredients
Units
Scale
- 1/4 cup cooked quinoa, topped with a few pieces of shredded purple cabbage from the salad bar
- 5 grape tomates, halved
- small handful of arugula (use any greens) covered with 3 pitted, chopped dates
- 6 cucumber slices (I sliced them thin on a handheld mandoline)
- 1 hard boiled egg, cut in half and sprinkled with sea salt and freshly ground black pepper
- 2 tablespoons (small palmful) of microgreens (use any greens)
- 2 tablespoons of freshly made hummus
- 1/4 cup spiralized carrots (use a spiralizer at home or some grocery stores have them pre-spiraled. Or, substitute julienned or shredded carrots)
- 1 handful spring lettuce mix, chopped
- In the middle: 1/2 of a small avocado filled with 1 teaspoon each raw pumpkin and raw sunflower seeds
- Drizzle with 2 tablespoons of your favorite healthy salad dressing (suggestions below)
Instructions
- Arrange in a wide shallow bowl as listed above.
Notes
These are our favorite healthy salad dressings. All three are simple to make and delicious! They can be found on Elizabeth’s blog.
1. Healthy Homemade Honey Mustard
2. Healthy Homemade Vegan Ranch
3. The Perfect Balsamic Vinaigrette
