Simple, wonderfully delicious and filling super salad with a Mexican twist! We got the recipe from some friends at a vegan taco dinner last year, and since then we've made it at least once a week. Works great as a taco side dish, but is equally perfect on the brunch plate or in the lunch box 😂
Recipe for 2-3 servings:
Salad
5-6 handfuls of green lettuce (any variety)
4 dl cooked quinoa
3 dl cooked black beans
1 small chopped red onion
1 orange in segments
1/2 chopped avocado
1 dl chopped cilantro
Dressing
1/2 avocado
4 tbsp freshly squeezed lime
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 remaining salad ingredients and mix in a large bowl. Place all dressing ingredients in a blender and mix until smooth. Pour into a bottle or suitable carafe. Combine 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!
