By Karen Hanson

Ingredients

Salad:

6-8 cups Mixed Greens

1 cup cooked quinoa (red or white)

1/2 cup fresh, canned or thawed frozen corn

1 cup warmed black beans (seasoned with equal pinches sea salt, cumin, chili + garlic powder)

1/4 cup red onion, diced

1 orange, segmented or use mandarin oranges

1/2 ripe avocado, chopped

1/4 cup fresh cilantro, chopped or torn

Dressing:

1/2 ripe avocado

1 large lime, juiced (~4 Tbsp.)

3 Tbsp. orange juice

1-2 tsp sweetener of choice (maple syrup, agave, sugar, etc.)

1-2 tsp hot sauce, if desired

1/4 tsp cumin powder

1/8 tsp chili powder (or sub extra hot sauce or chipotle powder)

Healthy pinch each sea salt and black pepper

1 Tbsp. fresh minced cilantro (optional)

3-4 Tbsp. extra virgin olive oil or avocado oil

Instructions

1.       Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer, then bringing to a boil with 1 cup water in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.

2.       Meanwhile, prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans and seasoning with salt, cumin, chili and garlic powder.

3.       Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed. TIP: if you prefer a vinaigrette, leave out the avocado and simply whisk all ingredients together in a bowl. Taste and adjust seasonings as needed.

4.       Either plate salad and serve with dressing on the side, or toss with dressing before serving. Pairs well with salsa, fresh lime juice and tortilla chips.

5.       Leftovers keep for up to a few days, though best when fresh.

Nutrition Information:   (Nutrition information is a rough estimate for 1 of 4 servings and includes dressing)3.2.2925

Calories 336; Fat 19 g; Saturated fat 3 g; Carbohydrates 38 g; Sodium 281mg; Fiber 9 g; Protein 25g.

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