Mixed Greens Flower Salad
Rated 5.0 stars by 1 users
Category
Salad
Servings
2
Prep Time
10 minutes
Cook Time
0 minutes
Calories
651
Make this delicious salad with freshly picked items from your garden! Topped with edible flowers and homemade balsamic dressing, it's a burst of spring.
Author:OSEA Skincare & Primal Kitchen
Ingredients
2 cups mixed greens
1 cup quinoa
1 avocado
1/4 cup pine nuts
1/4 cup golden raisins
Fennel, shaved
Edible flowers
-
2 Tablespoons Primal Kitchen Avocado Oil
-
2 Tablespoons Primal Kitchen Balsamic Vinegar of Modena
Salt and pepper, to taste
Directions
Combine 1 cup quinoa and 2 cups water in a medium saucepan. Bring to a boil. Reduce heat to simmer. Cook until soft and most liquid is absorbed. Set aside to cool.
While the quinoa is cooling, slice the avocado. Toss mixed greens, pine nuts, and golden raisins in a bowl.
Add quinoa to the bowl with mixed greens, pine nuts, and golden raisins. Toss together.
Top salad with fresh fennel shavings, avocado slices, and edible flowers.
In a small mixing bowl, combine Extra Virgin Avocado Oil and balsamic vinegar for the vinaigrette. Drizzle over the entire salad. Enjoy!
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 651
- Fat
- 43 grams
- Carbs
- 63 grams
- Protein
- 11.9 grams
Our mixed greens flower salad is a fresh flavor sensation of greens, edible flowers, and delicious ingredients like quinoa, avocado, golden raisins, and fennel. Top it off by drizzling a homemade balsamic avocado oil vinaigrette made with Primal Kitchen® Avocado Oil. You can also take a shortcut with our pre-made Balsamic Dressing or any of our other delicious dressings & marinades.
This vegetarian/vegan spring salad recipe from our Southern California neighbors at OSEA Skincare packs protein from the quinoa and vitamin E, and healthy fats from avocados and Extra Virgin Avocado Oil, among many other nutrients. Follow along with @primalkitchenfoods and @oseamalibu on Instagram.
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