Estimated read time: 1-2 minutes
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Yield: 5 ServingsIngredients:
Roasted Red Pepper Dressing
- 1 ¼ each Roma tomatoes, quartered, de-seeded
- 1 ¼ each Red bell pepper, quartered, de-seeded
- ½ each Shallot, peeled
- 1 clove Garlic, peeled
- ½ each Jalapeno, de-seeded
- 2 ½ tbsp. Olive oil
- 1 pinch Kosher salt
- 1 pinch Ground Black pepper
- ¼ tsp. Cumin
- 1 cup Canola oil
- 5 tbsp. Sherry vinegar
- ½ cup Fresh lime juice
- 1 ½ each Fresh Avocado, peeled, sliced thin
- 5 tbsp Unsalted Sunflower seeds
- ½ cup Radish, sliced thin
- 1 cup Cherry tomatoes
- 5 cup Fresh Arugula
- 5 tbsp. fresh basil, chopped
- 5 tbsp. Feta cheese, crumbled
- ½ cup Red onion, sliced thin
- 2 tbsp. Olive oil
- ½ cup Fresh lime juice
- 1 pinch Kosher salt
- 1 pinch Black pepper
- Roast the vegetables on a sheet pan in a 400*F oven until soft and slightly charred.
- Remove from the oven and toss with cumin; chill.
- Place the chilled vegetables in a blender along with the sherry, blend on high slowly streaming the oil to emulsify.
- Toss the quinoa together with the dressing until evenly incorporated.
- Season the avocado with the lime juice, salt and pepper.
- Toss the rest of the ingredients together in a bowl.
Drape the salad over the avocado. Drizzle the salad with any remaining dressing.
700 Calories/ 600 mg Sodium/ 35.0% Cal/Fat
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