Summer Salads

This week’s summer salad was particularly delicious! I used leftover quinoa from the zucchini quinoa fritters and base from my bean salad recipe that you may recognize from the food stamp challenge.

  • 2 cucumbers, chopped
  • 1 pint of grape tomatoes, sliced in halves
  • 1 can of white cannellini beans, rinsed & drained
  • 1 cup of quinoa, cooked and cooled
  • feta cheese crumbles
  • 1 romaine lettuce heart, chopped
  • Oil & vinegar dressing – I like Brianna’s Homestyle French Vinaigrette, when I don’t make my own
  • Mix all together in a large bowl. Add 1/2 avocado to each salad just before serving.

    Mediterranean Hummus

    Note:

    Other additions for summer salads may include hearts of palm, shredded carrots, sprouts, celery, shaved fennel bulb and grilled zucchini.
    Check out our Fall Salads too!

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