I love this salad. I can not wait to make it for lunch using fresh picked blueberries at the cottage. This recipe is from http://www.ifoodreal.com.
I could not find fresh basil, so I did not add it. I missed it, but the salad is still good without.
2 cups quinoa
1 cup blueberries
2 large avocados, diced
1 cup pecans
Lime Basil Dressing:
1 Tbsp olive oil, extra virgin
1 Tbsp maple syrup
1/2 large lime, juice of
3 Tbsp basil, finely chopped
3/4 tsp salt
1/2 tsp ground black pepper
1. In a large bowl, add quinoa, blueberries and avocados.
2. In a small skillet, toast pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
3. In a small bowl, whisk together Lime Basil Dressing ingredients, pour over the salad and gently stir to combine. Serve cold.
STORAGE INSTRUCTIONS: Refrigerate covered for up to 3 days.
Amount per serving = 3/4 cup:
Total fat: 25.8g
Sodium: 297.1 mg
Total Carbs: 32.4g
Dietary Fiber: 8.3 g
WW points: +10
My husband and I seriously loved this salad! I added chicken to ours and made this salad our dinner. I took this recipe from “The Best of Rose Reisman” by Rose Reisman. You can find the ranch dressing recipe on this blog as well under “Ranch Dressing”.
A tip from Rose: To bake a tortilla bowl, preheat the oven to 400F. Brush 2 large flour tortillas with a mixture of 1 Tbsp (15 ml) of olive oil and water. Place the tortillas over the 2 empty cans from the corn and beans and bake for 5 minutes just until browned. Fill with salad.
1 cup (250 ml) corn
8 cups (2 L) chopped romaine lettuce
1/2 cup (125 ml) diced sweet onion
1 cup (250 ml) halved cherry tomatoes
1/2 cup (125 ml) sliced avocado
1/2 cup (125 ml) canned black beans, drained and rinsed
2 tsp (10 ml) minced jalapeño peppers
3/4 cup (185 ml) grated Monterey Jack cheese or aged cheddar (2 1/4oz/65 g)
RANCH SALSA DRESSING
2/3 cup (160 ml) Ranch Dressing (recipe on blog)
1/3 cup (80 ml) medium salsa
1/4 cup (60 ml) chopped cilantro
1 cup (250 ml) broken baked tortilla chips (1 oz/30 g)
1. In a skillet sprayed with vegetable oil, sauté the corn just until seared (about 5 minutes).
2. Meanwhile, arrange on a serving plate the lettuce, onion, tomatoes, avocado, beans, jalapeños and cheese. Add the corn.
3. TO MAKE THE RANCH SALSA DRESSING – Combine the ranch dressing and salsa. Pour overtop the salad and garnish with cilantro and tortilla chips.
MAKE AHEAD: Prepare the salad early in the day and dress just before serving
MAKES: 6 servings
CALORIES : 255 (per serving, not including tortilla chips)
I love this ranch dressing. It’s awesome on the “Southwestern Salad with Ranch Salsa Dressing” recipe that is also on this blog. I have also used this dressing as a dip for a vegetable platter. This recipe is taken from “The Best of Rose Reisman” by Rose Reisman.
Rose has added a tip of using a mixture of milk and lemon juice if you did not want to use buttermilk.
1/3 cup (80 ml) reduced-fat mayonnaise
1/2 cup (125 ml) buttermilk (or mix 1/2 cup/125 ml 2% milk with 2 tsp/10 ml lemon juice and let sit for 5 minutes)
1 tsp (5 ml) Dijon mustard
4 tsp (20 ml) lemon juice
Pinch of salt and pepper
1/2 tsp (2.5 ml) crushed garlic
1 1/2 tsp (7.5 ml) sugar
1. Whisk mayonnaise,buttermilk, mustard, lemon juice, salt and pepper, garlic and sugar until combined.
MAKE AHEAD: Refrigerate for up to 3 days
MAKES: 1 cup
CALORIES: 18 (1 Tbsp/15 ml)