There are many days when I work through lunch, and big, sturdy salad is one of my favorite behind-the-computer meals. I like a salad that holds up when made ahead and that’s filling but also healthful.
This one fits the bill. It’s full of fresh vegetables, and best of all, it’s tossed with a creamy dressing made from ripe avocado and tangy citrus.
Super Foods Salad
Serves 4
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4 cups broccoli florets
¾ cup water
1 15-ounce can cannellini or garbanzo beans
1 red bell pepper, chopped
3 carrots, peeled and chopped
3 tablespoons chopped scallions
2 cups baby spinach leaves
½ cup walnuts, pistachios, sunflower seeds or dry roasted peanuts
Creamy Avocado-Citrus Dressing (see below)
Feta cheese crumbles for garish
In a large saucepan, heat the water to high. Add the broccoli and steam until just crisp and bright green, 1-2 minutes. Plunge the florets into an ice bath to stop the cooking process. Add the beans, red pepper, carrots, scallions, spinach leaves and nuts to a bowl. Add the broccoli once it is drained, patted dry and cool. Toss the vegetables with Creamy Avocado-Citrus Dressing. Top with feta cheese and serve.
Creamy Avocado-Citrus Dressing
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1 ripe avocado
½ cup Greek yogurt
1/3 cup orange juice
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon honey
1 garlic clove, minced
½ teaspoon Kosher salt
Several turns fresh cracked black pepper
Add all the ingredients to a food processor and blend until creamy and smooth. The dressing will be somewhat thick in consistency, like Thousand Island or Blue Cheese.
Maggie Heyn Richardson is a regular 225 contributor. Reach her at [email protected].