FILLING GREEN SALAD
Pre cooked quinoa
Micro greens (if available)
Basic dressing (big batch)
1 cup of olive oil (240 grams)
2 tbs. of lemon juice
2 tbs. of apple cider vinegar
1 tsp. of Dijon mustard
1 tsp. of agave
Pinch of salt (Himalayan)
Pinch of pepper
ADD ONS - capers, dill and chopped chives
Precook Quinoa and set aside, pre-make dressing and set aside. Blanch the broccoli and asparagus. I do this by boiling up water, adding them in and taking them out after 2-3 minutes and rinsing in ice-cold water.
Chop all the rest of the veggies and set aside until you start building your salad.
First Layer: Pre cooked quinoa.
Second Layer: Lettuce and greens.
Third Layer: Your chopped up veggies and blanched broccoli/asparagus. If you have micro greens top off with those too!
Dress your salad last minute and mix just before serving.