Strawberry Quinoa and Almond Salad with Can’t Beet This! Dressing
- 1 head of bibb lettuce pulled into pieces or lettuce of your choice
- 2 cups of spinach washed and trimmed
- 1 cup cooked quinoa follow instructions on the bag
- 2 cups sliced strawberries
- 2 cups sliced Persian cucumbers
- 2 sliced figs
- 1/2 cup pomegranate seeds
- 1 cup toasted slivered almonds
- 1-2 tsp Can’t Beet This! Dressing per serving
- Cook quinoa according to package instructions. Bring quinoa to room temperature or chill in fridge. Toss together all ingredients.
Can’t Beet This! Dressing
- 1 Mason jar or recycled pickle jar or any other glass jar with lid will work1 whole clove garlic1 tbsp. Tropic Oil3 tbsp Olive Oil1 tsp. Can’t Beet This! ¼ cup Apple Cider Vinegar½ tsp Himalayan salt¼ tsp white pepper
- Optional: ¼ tsp red pepper flakes for a kick
- Optional: Add herb of your choice to add depth of flavor. Fresh basil works well
- Add all ingredients into the jar. Cover and shake vigorously until mixed. Refrigerate for at least 2 hours or overnight to really soak up the flavors.
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