Healthy Summer Salad

Servings: 4 Time: 30 minutes



Why you'll love it

This healthy summer salad is delicious, mixed with quinoa, blackberries, a tangy balsamic vinaigrette, topped with pumpkin seeds and a vegan cashew ricotta.

What you need:

Salad: quinoa, mixed greens, cucumber, blackberries, pumpkin seeds, and cashew ricotta. Easy Balsamic Vinaigrette: oil free humus, balsamic vinegar, and agave syrup.

1. Make the cashew ricotta and store in the fridge until needed. You can soak your cashews while you continue with the rest of the salad then finish making the ricotta at the end and add it to the top of your salads.

2. Add the quinoa and water and bring to a boil. Once boiling, turn down heat to a simmer and cover for 10-12 minutes until the quinoa is cooked and water has been absorbed. Set aside.

3. Make the balsamic vinegar dressing one tablespoon of ingredients at a time, mixing it in with a spoon until well incorporated and smooth before adding the next ingredient.

4. Divide the greens into bowls. Add the quinoa, chopped cucumber, blackberries, and raw pumpkin seeds, and cashew ricotta. Drizzle the balsamic vinaigrette over top.


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