By Barb Biagioli
In the spirit of spring, let’s try something that looks a little brighter – a salad! With dandelion and parsley, this salad is naturally cleansing, helping the liver to detox for spring.
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
*Ingredients currently available at the farmers’ market
For the salad:
- 1 cup quinoa, cooked
- 4 cups arugula*
- 1 cup dandelion greens or other spring greens*
- 2 cups chickpeas
- ½ cup parsley*, chopped
- ½ cup red onion*, chopped
- ½ cup roasted almonds*, chopped
- ¼ cup goat cheese*
For the dressing:
- ½ lemon, juiced
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove
- ½ tsp Himalayan salt
- 1/3 tsp red pepper flakes
- 1 tsp raw honey*
Instructions
1. In a large bowl add the quinoa, chickpeas, arugula, dandelion, parsley and red onion. Toss together.
2. Add all dressing ingredients to a blender and combine.
3. Finish the salad by adding goat cheese and roasted almonds. Drizzle with Dressing and toss gently to combine.
4. Serve in wide bowls and keep any leftovers in glass storage containers. Enjoy!
