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2 People

INGREDIENTS

    Salad

  • 0.5 English cucumber
  • 0.25 cup quinoa
  • 0.13 cup halved olives
  • 0.13 sliced watermelon radish sliced using a mandolin
  • 1 tbsp LWI Pickled Onions
  • 0.25 Avocado

    • Tahini Dijon Vinaigrette

  • 1 tsp tahini
  • 0.25 tsp honey
  • 1 tbsp dijon mustard
  • 0.13 cup balsamic vinegar
  • 0.13 cup olive oil extra virgin

INSTRUCTIONS

Salad

  • Cook 1/2 cup dry quinoa per package instructions
  • Using a spiralizer, slice cucumber into long ribbons
  • Toss together cucumber ribbons, cooked quinoa, halved olives and avocado
  • Garnish with sliced avocado and pickled onions
  • Drizzle with Tahini Dijon Vinaigrette

Tahini Dijon Vinaigrette

  • Using a whisk, combine all ingredients, except olive oil
  • Slowly and gradually add in olive oil while whisking to emulsify
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