Simple, wonderfully tasty, and filling super salad with a Mexican touch! We got the recipe from some friends at a vegan tacos dinner last year, and since then we've made it at least once a week. It works well as a taco side dish, but is just as good on a brunch plate or in a lunchbox 🙂
Recipe for 2-3 servings:
Salad
- 5-6 handfuls of green salad (any kind)
- 4 dl cooked quinoa
- 3 dl cooked black beans
- 1 small chopped red onion
- 1 orange, segmented
- 1/2 chopped avocado
- 1 dl chopped cilantro
Dressing
1/2 avocado
4 tbsp freshly squeezed lime juice
0.5 dl freshly squeezed orange juice
0.5 dl olive oil
1-2 tsp sweetener, e.g. coconut aminos, coconut sugar, honey, maple syrup or yacon syrup
1/2 fresh chili
1-2 garlic cloves
1/2 tsp cumin
2-3 tbsp fresh cilantro (chopped)
Salt and black pepper to taste
Instructions
Cook the quinoa and let it cool.
Prepare the other salad ingredients and mix them in a large bowl.
Put all the dressing ingredients in a blender and blend until smooth.
Then pour into a bottle or suitable carafe.
Mix the quinoa with the rest of the salad and serve!
We’d love to hear what you thought of the recipe. Either by posting a picture on Instagram and tagging @glimja.se, or by sending an email to info@glimja.se. We’re so curious to hear how it went!
