I love spring. I love how all of a sudden Perth becomes alive again and how there is a hustle bustle on the streets again. I and my clients are now not the only lonely runners or walkers out there anymore. Where were you hiding people during those winter months? I adore taking in all those beautiful spring colours, scents and hearing all those chirpy happy spring sounds. So I thought, to make my spring world perfect, I would add some spring tastes.
I hope you enjoy my Rejuvenating Spring Salad as much as I do. It fits perfectly in if you are working on solidifying some of those healthy habits that you are looking to create.
- ¼-½ cup of uncooked quinoa
- 1 TBSP coconut or olive oil
- 2 garlic cloves, minced
- 1 small bunch of asparagus, cut into little pieces
- 1 cup of peas
- 1/8 red cabbage, shredded
- 1/8 white cabbage, shredded
- 2 ½ cups of spinach leaves
- ½ avocado, chopped
- ¼ cup parsley, chopped
- ¼ cup spring onions
- 1/4 cup walnuts
- 2 TBSP olive oil
- 2 TBSP lemon juice
- 2 TBSP apple cider vinegar
- ½ TBSP rice malt syrup
- 1 tsp Dijon mustard
- Good quality salt and pepper to taste
- Rinse the quinoa, using a fine-mesh strainer and pour into pot. Add a little bit under ½ a cup or ¾ of water or vegetable broth and bring to the boil. Reduce the heat and simmer until all the quinoa has fluffed up and no water is left.
- Meanwhile briefly sauté the garlic in the oil over medium heat, add the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still crisp. Add the peas and leave on heat for another few minutes.
- Combine the cabbage, spinach leaves, chopped avocado, parsley, spring onions and walnuts in a bowl. Add the quinoa, asparagus and peas and mix well.
- In a separate bowl whisk all the ingredients for your dressing together and pour over the salad.