Name: Spring Carrot, Radish and Quinoa Salad with Herbed Avocado
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 1/2 cup quinoa, rinsed under running water in a fine mesh colander; 2 garlic cloves, pressed or minced; 2 teaspoons olive oil; 4 cups arugula; 2 radishes, sliced into super thin strips or rounds; 3 carrots, peeled and then sliced into ribbons with a vegetable peeler; 1/4 bulb fennel (optional), cored and sliced super thin; 3 tablespoons sunflower seeds; 3 tablespoons crumbled feta (omit for vegan salad); 1/4 cup olive oil; 1 lemon (preferably organic), zested and juiced; 1 teaspoon Dijon mustard; 1/2 teaspoon honey or agave nectar; Dash sea salt; Lots of freshly ground black pepper; 1 large avocado, diced; 1 small lime or lemon, juiced; 3 packed tablespoons fresh herbs, like mint and cilantro, finely chopped; 1/2 teaspoon ground coriander; 1/8 teaspoon sea salt