Though she be but little, she is fierce.
(Shakespeare, A Midsummer Night’s Dream)
Even if you are not typically a fan of putting fruit in your salad, give this Healthy Haus Original a try! The interesting mix of bold flavors and textures might just surprise you. With sweet ripe mango, crunchy red cabbage and a refreshing kick of ginger and lime, this colorful summer salad is vibrant and beautiful just like my friend Analena who inspired it!
For the Salad:
- 2-3 cups baby spinach, packed
- 1 cup tricolor quinoa, cooked and chilled
- 2 cups red cabbage, coarsely chopped
- 1 ripe mango, diced
- 1 avocado, diced
- 2 medium carrots, diced
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro, finely chopped
For the Dressing:
- 1/2 cup avocado oil
- 1 small piece of ginger (1/4-1/2 inch long)
- 1-2 tablespoons tamari (or regular soy sauce if you’re OK with gluten)
- Zest and juice from 1 lime
- 1 tablespoon raw organic honey
- Sea salt and fresh ground pepper to taste
- For the salad, put all ingredients in a large bowl. Mix gently.
- Put everything for the dressing in a medium size food processor and blend until smooth.
- Drizzle the dressing over the salad and toss carefully until everything is mixed and evenly coated. Serve immediately.
- The ratio of uncooked to cooked quinoa is about 1:3. I typically cook 1 cup dry for 3 cups cooked quinoa and keep any extra in the fridge to add to salads or make a quick breakfast the next day.
- I said it once before but go easy on the ginger, especially if you are not too familiar with this spice. It can be quite overpowering so start slow and add more if needed.
- Raw honey tends to crystallize and harden. To soften, simply place a tablespoon of honey in a ramekin dish and microwave for 10-15 seconds. Or if you prefer, place the ramekin dish in a bowl of hot water. This may take a little longer but works just as well. To make the salad vegan, replace the honey with a tablespoon pure maple syrup.
- And if you’re thinking “Enough with the vegan, already!”, grilled chicken, fish or shrimps would work well with this salad (or so I was told 😉 )