Spinach strawberry salad with a chipotle-lime dressing
This spinach strawberry salad is the perfect combination of nutrition, flavor and texture combination. This salad is perfect as lunch or as a side dish.
6 people
Calories: 277kcal
Ingredients
Quinoa
- 1 cup quinoa
- 1 3/4 cup water
Dressing
- 4 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- ⅛ teaspoon minced garlic
- ½ teaspoon chipotle paste *see notes
- Zest of one lime
- 1/4 teaspoon salt
Salad
- 6 handfuls of chopped spinach
- 1 - 1 ½ cup sliced strawberries
- 1 avocado pitted and cubbed
- 1/4 cup raw pepitas pumpkin seeds
- ½ cup loose cilantro leaves
Instructions
- Put the quinoa and water in a small saucepan with a lid over low heat. Until the water is evaporated, turn it off and leave it covered. Set aside.
- In a bowl, mix the ingredients for the dressing. Taste and adjust the seasoning if needed.
- Fluff the quinoa with a fork until entirely loose and cooled.
- In a large bowl, add the spinach and cilantro leaves, and dressing. Mix well.
- Top the spinach with the sliced strawberries, the quinoa, and the avocado.
- Finish the salad with the raw pumpkin seeds
Notes
- To make the chipotle chili paste, mix a can of chipotle peppers in adobo sauce.
- This salad is made faster if you already have cooked quinoa in the refrigerator.
- This salad is better if you prepare it just before eating, it cannot be stored.
- If you have leftover dressing, store it in a jar in the refrigerator.
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Sodium: 112mg | Potassium: 442mg | Fiber: 6g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 2mg