Spring Salad
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A Note from Feedfeed
Revamp your salad game with a deliciously healthy twist by trying out a Spring greens salad dressed with a kefir herb dressing
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!
- Recipe Card
Recipe Card
ingredients
- 80 grams quinoa, dry
- 1/4 cup red onion finely chopped
- 2 cups peas
- 1 cup edamame beans
- 1/2 zucchini chopped into cubes
- 1 cup mixed herbs (mint, coriander, parsley, dill)
- Zest of 1 lemon
- 1 tablespoon apple cider vinegar
- Radishes for garnishing
- Salt & pepper
- 1/2 garlic clove
ingredients
Dressing
- 1 cup plain kefir
- 1 cup coriander & mint
- 1 cup chopped chives
- 2 teaspoons capers
- 1 teaspoon Dijon mustard
- 1/2 garlic clove
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- Salt & pepper
Method
Step 1
Preheat oven to 180. Roast your zucchini for 5-10 minutes until just cooked.
Step 2
Cook quinoa as per packet instructions. Cook peas & edamame together in a separate pot.
Step 3
For the dressing place all your ingredients into a food processor and blend until smooth. Taste for seasoning. This will make extra dressing but it’s wonderful to have in the fridge for other salads
Step 4
Combine all the salad ingredients in a big bowl. Including the 1/2 clove optional garlic if you want a little kick. Add to a plate with some green leaves if desired and pour over the dressing. Garnish with thinly sliced radish and some more fresh mint.