Description
Summer spinach salad with turmeric tahini dressing, quinoa, summer vegetables, and avocado. Perfect to meal prep for lunch!
Ingredients
Summer Spinach Salad
- 6–8 cups baby spinach, roughly chopped
- 1 cup cooked quinoa
- 1/2 cup Cece’s Veggie Noodle Co. Zucchini Spirals
- 1 bell pepper, any color, diced
- 1 bunch of asparagus, roughly chopped and woody stems removed
- 1/2 cup sweet yellow corn
- 1 large avocado, diced
- 1 cup cherry or grape tomatoes
- handful of fresh basil (optional)
Turmeric Tahini Dressing
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1/4 cup filtered water + more water as needed to thin
- 1/2 – 1 TBSP maple syrup
- 1/4 tsp turmeric
- 1/4 tsp Himalayan sea salt
- pinch of black pepper
Instructions
- Prepare the dressing by adding all of the ingredients to a high-speed blender and pulsing until it’s well-combined and creamy, adding more water as needed to reach desired consistency. Alternatively, you can whisk up by hand with a fork. Refrigerate the dressing until it’s ready for use.
- Steam the corn and asparagus on the stovetop for 2-3 minutes, until tender and vibrant in color. Drain and set aside.
- To assemble the salad, divide the baby spinach and quinoa between bowls and top with the zucchini spirals, bell pepper, asparagus, sweet corn, cherry tomatoes, and avocado chunks. Garnish the bowls with optional fresh basil and turmeric tahini dressing.
- Serve immediately. Store the leftovers separately in the refrigerator for up to one week.
Notes
Recipe adapted from The Glowing Fridge
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salad
- Method: Stovetop, Hand-mix
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free