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Ingredients
US|METRIC
4 SERVINGS
- 2 cups cooked quinoa (chilled)
- 1 cup cherries (pitted halved)
- 1 1/2 cups corn (grilled, use method 3 described here)
- 1/4 cup pepitas (each, and sunflower seeds)
- 1/4 cup fresh parsley (each loosely packed, and mint)
- 1/3 cup pea shoots
- 2 apricots (small, pitted and sliced, plus more to garnish if desired)
- 1 avocado (thinly sliced)
- baby greens (optional, to serve under the salad)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 tsp. maple syrup
- 1 pinch sea salt (and black pepper)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium105mg4% |
| Potassium800mg23% |
| Protein10g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber10g40% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C50% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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