Taking advantage of what Spring has to offer, this leafy salad features many shades of green and is finished off with a creamy avocado and a lemony garlic dressing. We celebrated St.Patrick’s day with it, but really any day is a good day for this salad.
1 cup quinoa, cooked
2 small zucchini
1/2 cup mustard greens
1/2 cup dandelions
1 cup pea shoots
1/4 cup fresh parsley
3 Tbsp olive oil, divided
2 garlic cloves
Salt and pepper
Tinly slice zucchini and sautee in 1 Tbsp olive oil in medium-sized skillet over medium-high heat. Turn them to avoid browning. Set aside.
Wash mustard greens, dandelions and escarole well and slice into 1/4 inch ribbons.
Mix greens with quinoa in a medium-large bowl.
Add pea shoots and sautéed zucchini slices.
Chop parsley and add to salad.
Squeeze lemon and add to salad, mixing it well.
Mince garlic and mix with remaining 2 Tbsp olive oil. Shake well and then add to salad.
Toss salad, add a pinch of salt and pepper and adjust seasoning.