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Spring Carrot, Radish and Quinoa Salad with Herbed Avocado

Cookie and Kate
  • 35 minutes
  • Serves 2

INGREDIENTS

4 cups

Arugula

1

Avocado, large

3

Carrots

1/2 tsp

Coriander, ground

1/4

Fennel, bulb

2

Garlic cloves

3

packed tbsp Herbs, fresh

1

Lemon

1

Lime or lemon, small

2

Radishes

1 tsp

Dijon mustard

1/2 tsp

Honey or agave nectar

1/2 cup

Quinoa

1

Lots of Black pepper, freshly ground

1 dash

Sea salt

1/8 tsp

Sea salt

14 tsp

Olive oil

3 tbsp

Sunflower seeds

3 tbsp

Feta