Hearty Dinner Salad With Creamy Salsa Verde Dressing

 

Yield: 2 servings

 

1 large head of Boston lettuce or 2 small heads of red oakleaf lettuce, chopped

2 generous handfuls of arugula, chopped

1 large ripe avocado, evenly sliced

2 hard-boiled eggs, halved

1 large handful dark raisins

½ cup blue cheese, crumbled

1-1½ cups cooked white quinoa, chilled

 

Dressing

2 Tbsp vegan mayonnaise

3 Tbsp unflavored, unsweetened plant-based yogurt

4 Tbsp jarred salsa verde

2 tsp maple syrup

 

Cook the quinoa according to box instructions and chill for a few hours before making salad.

For the dressing, combine the mayonnaise, yogurt, salsa verde and maple syrup in a bowl and stir well. Chill in the refrigerator until serving.

On two separate plates, add an even amount of lettuce and then layer one handful of arugula per plate. Add the avocado slices and egg around the edges of each plate. Sprinkle dark raisins and blue cheese on top, and drizzle a generous amount of dressing over each plate. Finish by adding half a cup or more of chilled quinoa in the middle of each salad. Serve immediately.

 

Recipe courtesy of Marlaina Donato.

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