Sometimes (most times) I wander the farmers market with the sole intention of scoping. Of absorbing the energy pulsating from the crowds, from the produce, from the dirt and the passion, and burying it deep in my cells to carry me through until the next one. With no direction as to what I’ll be purchasing, what will cross my plate, (sans obligatory loaf of the crustiest breads) I find myself drawn to what’s brightest, most vibrant, most imperfectly blemished. I gravitate towards the colors most indicative of the season – those deep and juicy hues only found in the high heat of summer sunshine – and go from there.
A bowl of seasonal sunshine, today I couldn’t be more excited to share my Strawberry Pistachio Summer Salad, a vegan strawberry salad overflowing with baby arugula, creamy avocado, protein and fiber rich quinoa, and crunchy bites of pistachio and pumpkin seeds. A one-bowl no hassle meal, this salad is perfect for picnicking, grilling, and for those evenings where the stove just feels too HOT. Nutritionally balanced, I serve my salad dressed with fresh squeezed lemon juice and a drizzle of olive oil.
Strawberry Pistachio Summer Salad [serves 2]
8 cups (5 oz) baby arugula
1 ½ cups (½ pound) fresh strawberries, diced
½ large avocado, diced
½ large cucumber, diced
½ cup cooked black quinoa
¼ cup raw shelled pistachios
¼ raw pepitas (pumpkin seeds)
dressing of choice: I prefer lemon juice & olive oil
In a large serving bowl, gently toss all salad ingredients until well combined. Dress with your favorite dressing or the juice of one lemon + 2 tablespoons olive oil.
Nutritional Information [per serving, without dressing]
330 Calories, 19g Fat, 32.6g Carbohydrates, 10g Fiber, 10g Sugar, 13g Protein