Spring Harvest Salad

Spring Harvest Salad

 

I love salads- especially this time of year when the crisp produce is plenty. But I definitely have to bulk salad up with textures and filling ingredients or about halfway through I’m sick of what I’m eating and about an hour later hungry again! Is any one with me? So here’s my tip- add nuts and seeds or quinoa or brown rice and/or a soft boiled egg for protein. Here is a great- easy salad you can meal prep and have all week long or throw in some leftovers from the night before. My favorite kind of quick lunch!

Spring Harvest Salad: Zucchini, Egg, mustard

Spring Harvest Salad

Serves 2

Ingredients

2 eggs
4 large handfuls of mixed salad greens
¼ c. cooked quinoa (or wild rice medley)
2 radishes sliced in thin disks
¼ c. red onion sliced thin
2 small zucchini cut in ribbons (using a vegetable peeler)

Dressing

2 tbsp chopped parsley
1 tbsp pickled mustard seeds (see recipe)
3 tbsp olive oil
2 tbsp lemon juice
Salt and pepper to taste

Instructions

Bring a pot of water to a boil with enough water to cover the eggs about an inch. Turn it down to low and add the two eggs. Bring it back up to a boil. Set the timer for 6.5 minutes (soft boiled) or 12 minutes (hard boiled.)

In the meantime fill a medium sized bowl with cold water and place in the freezer. When the timer goes off, remove the bowl from the freezer and carefully drop the eggs into the cold water bath. This will release the egg from the shell making it cleaner and easier to peel. Peel and rinse the eggs and set aside.

Assemble salad by splitting the greens into two bowls. Sprinkle half the quinoa on top of each bowl. Add the radish, onion, and zucchini ribbons.

Make the dressing by combining all the ingredients into a bowl and whisk together. Lightly dress your salad by scooping the dressing onto the salad with a small spoon. Store any leftover dressing in the fridge. (Dressing will last 5-10 days if stored in airtight container)

Spring Harvest Salad: Zucchini, Egg, mustard
 
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