Healthy green vegetarian salad with fresh vegetables and quinoa, spinach, avocado, asparagus, cucumber, and edamame beans (protein). Serve with toasted pita brushed with olive oil
Total Time:20 minutes
Yield:41x
Ingredients
UnitsScale
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 European cucumber, sliced
1/2 Avocado sliced
5ounces fresh edamame
10 stalks of asparagus
1 medium green pepper sliced
1/4cup slivered fresh basil microgreens
Instructions
Wash (and peel if desired) cucumber into thin slices
Peel avocado and dice or slice
Wash edamame and dry with a paper towel
Wash stalks of asparagus (steam if desired for 10 minutes)
Wash and slice green pepper into long strips
Wash basil microgreens
Arrange cucumber, edamame, avocado, asparagus, and pepper in a salad bowl.
Whisk oil, salt, and pepper in a large bowl.
Pour over salad
Add basil microgreens
Serve and enjoy!
Notes
In 2016, 94 percent of U.S. soybeans were genetically modified. If you want to avoid genetically modified foods, opt for organic soy products.
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