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.
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!