My son was born one month ago today and I think the natural post-partum weight loss is slowing considerably. It’s time to start eating like I want to loose this baby weight! This delicious summer salad is full of healthy ingredients and is vegan. Go easy on the dressing to make it “light.” It’s super colorful and would be a great addition to any BBQ or potluck gathering. My kids, husband, and I love it!!
Salad ingredients:
- 1 cup quinoa
- 1/2 tsp salt
- 1 1/2 cups fresh corn (2 ears)
- 1 1/2 cups cherry or grape tomatoes
- 1 cup finely chopped red cabbage (we gave ours a quick saute, as I’m not a fan of it raw)
- 1 cup diced cucumber
- 1 diced avocado
Dressing Ingredients:
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 3 Tbs maple syrup
- 1 Tbs dijon mustard
- 1 tsp salt
Instructions:
- Bring quinoa, salt, and 1.5 cups water to boil. Reduce heat to low, cover, and simmer 20 min. Set aside, covered, for 10 min.
- Bring 2 cups water to boil in saucepan. Add corn, cook 1 min. Drain, rinse under cold water. Cut.
- Stir corn, tomatoes, cabbage, cucumber, and quinoa in bowl.
- To make dressing, mix all ingredients in a jar. Shake vigorously. Stir into salad. Top with diced avocado. If you’re serving salad later, add the dressing right before serving.
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