Quinoa and Leafy Greens Salad with Cilantro Lime Dressing

Quinoa and Leafy Greens Salad with Cilantro Lime Dressing
makes
3-4 servings
prep time
15 minutes
Ingredient List

Jackfruit:

  • 1 10.6-ounce package Upton’s Naturals Original Jackfruit
  • 1-2 teaspoons of olive oil (or use a non-stick pan)
  • 4 cloves garlic, minced
  • 2 tablespoons of soy sauce
  • 4 tablespoons of water
  • 2 tablespoons Sriracha sauce

Salad:

  • 2-3 cups cooked quinoa, cooled
  • 4-5 cups salad greens
  • 2 medium tomatoes, chopped
  • 1/2 cup chopped roasted red peppers
  • 2 carrots, peeled and grated
  • 1/3 cup walnuts
  • 1/2 avocado, peeled and cubed

Cilantro Lime Dressing:

  • 1 bunch cilantro
  • Juice of 2 limes
  • 3 cloves garlic, chopped
  • 1 jalapeño, sliced
  • 1/4 cup olive oil
  • 2 tablespoon agave nectar
  • 1 tablespoon apple cider vinegar
  • 1/2 avocado
  • 3-5 tablespoons water to thin out dressing as needed
  • Salt and pepper to taste
directions
Heat the oil in a large saute pan (or heat non-stick pan over medium flame). Add the jackfruit and cook for 2-3 minutes. Use to forks to shred it well.

Add the soy sauce, water, garlic and Sriracha to the pan. Cook for 2-3 minutes. Set aside to cool.

Combine the quinoa, salad greens, cooled jackfruit, tomatoes, roasted red peppers, grated carrot, walnuts, and avocado in a large salad bowl. Stir to distribute ingredients evenly.

To make the dressing, place all dressing ingredients in a blender. Blend until relatively smooth, adding water to thin out the dressing if needed. Add salt and pepper to taste.

Pour the dressing over the salad and toss to coat.

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