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Super Foods Salad with Cilantro-Avocado Dressing

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Super Foods Salad with Cilantro-Avocado Dressing

Super Foods Salad with Cilantro-Avocado Dressing

Jessica Braider
Believe it or not, this recipe was inspired by a salad from LAX airport. This salad is not only super nourishing but also bursting with flavor - so much so that we scraped the salad bowl clean. Scramble recipe tester Debbie Falkow said, “The textures were great together, and I loved the creaminess of the dressing. Each bite had a different mix of flavors and crunch.”
Cook Time 30 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 1/2 cup quinoa
  • 6 oz. frozen shelled edamame 1 cup (make the whole 12 oz. package if you want a healthy snack tomorrow, and measure out 1 cup of cooked edamame to use in the salad)
  • 1 1/4 tsp. salt
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon juice only, about 2 Tbsp.
  • 1/2 orange juice only, about 2 Tbsp., or use pomegranate juice
  • 1 in avocado use ¼ the dressing and dice the remaining ¾
  • 2 Tbsp. fresh cilantro coarsely chopped, or use parsley
  • 1 clove garlic halved
  • 1 head (6 oz.) Boston, butter, or bibb lettuce, or use chopped kale, baby arugula, or spring mix
  • 1/2 orange bell pepper diced, or use 2 diced carrots
  • 2 Tbsp. sunflower seeds, shelled, or use pecans or pistachios or nuts of your choice

Instructions
 

  • Simmer the quinoa in 1 cup of water for about 10 minutes or until the water is just absorbed. Remove it from the heat and fluff it.
  • Meanwhile, cook the edamame for 5 minutes in about 4 cups of boiling water, adding 1 tsp. of salt to the water to flavor the beans.
  • In a small food processor, standing blender, or using an immersion blender, puree the oil, lemon juice, orange juice, 1/4 avocado, cilantro, 1/4 tsp. salt, and the garlic.
  • In a large salad bowl, combine the lettuce, peppers, quinoa, edamame, remaining avocado, and sunflower seeds.
  • Pour the dressing over everything and toss gently. Serve it immediately.

Notes

Do Ahead or Delegate: Cook the quinoa and the edamame, juice the lemon and orange, chop the cilantro, peel the garlic, prepare and refrigerate the dressing, dice the bell pepper.
Scramble Flavor Booster: Add 4 tsp. of dried cranberries, 1/4 cup pomegranate seeds, or a diced orange, use the kale or baby arugula for the greens.
Tip: "Super Foods” is a term to define a category of foods that are dense in nutrients, vitamins, and minerals and have been found to be very beneficial for health and well-being.  Check out this list of super foods and try to find ways to incorporate them into your meals and snacks as often as possible.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 355, Total Fat: 25g, 38.5%; Saturated Fat: 4g, 16.5%; Cholesterol: 0mg, 0%; Sodium: 159mg, 6.5%; Total Carbohydrate: 26g, 8.5%; Dietary Fiber: 7g, 26.5%; Sugar: 2g; Protein: 13g
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, No Added Sugar, Nut-Free, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Vegan, Vegetarian, Winter
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