It’s that time of year when salad greens are growing fresh everywhere and the excitement of gardening season is here. I love this short window in May where there are NO bugs and NO weeds. It won’t be long before both start to invade, but that’s okay because we live in New England and so we know how to cope. It’s part of the privilege of living in this paradise.

This recipe is for quinoa, spinach, peppers and avocado, tossed in a ginger, lime dressing. It’s got some interesting twists and some deep flavors. You can substitute the spinach for any green and add other vegetables as you like. I think it is the almonds and dressing that give it the real kick.

Enjoy your salads….enjoy your gardens…. and enjoy your spring!

Coming soon to Bring It food blog….INGREDIENT of the MONTH. Watch for it in the next post.

Ingredients

Almonds
1/2 cup raw almonds
2 tsp sesame seeds
2 tsp honey
2 tsp soy sauce 

Dressing
1 Tbsp minced ginger
2 Tbsp olive oil
2 Tbsp lime juice
1 Tbsp soy sauce
1 Tbsp honey
1 tsp tamarind paste
1/2 tsp crushed red pepper 

Salad
4 cups packed baby spinach
2 cups cooked quinoa
1 red pepper, diced
1/2 cup cilantro, chopped
1 ripe avocado, cubed 

Method

1)      Preheat oven to 325. In a bowl, toss together almonds, sesame seeds, honey and soy sauce until almonds are well coated. Spread into a single layer on a parchment covered baking sheet. Roast for 12-14 minutes (check after 10 minutes to make sure they are not getting too toasty!). Once seeds start to brown, remove from oven and set aside to cool completely.

2)      Combine all dressing ingredients in airtight container and shake until well mixed. Taste and adjust seasoning if needed.

3)      To assemble the salad, combine spinach, quinoa, red pepper, and cilantro. Drizzle with salad dressing and toss. Then top with almonds and avocado.