2 teaspoons pure maple syrup or raw honey (not vegan)
2 tablespoons apple cider vinegar
6 tablespoons extra-virgin olive oil
Superfood Salad
8 cups baby spinach leaves (about 5 ounces)
1½ cups cooked quinoa*
2 cups finely chopped red cabbage
1 cup blueberries or pomegranate seeds (whichever is in season)
¼ cup chopped Brazil nuts
1 cup broccoli sprouts or sprouts of choice (about 2 ounces)
1 (6- to 7-ounce) can wild salmon, preferably without bones (optional; omit for vegan/ vegetarian)
1 large avocado, peeled, pitted, and cubed
Instructions
Put all of the dressing ingredients in a medium-size bowl and whisk to combine. Alternatively, put them in a jar with a screw-top lid and shake to combine.
Add all of the salad ingredients to a large bowl. Drizzle on the salad dressing and toss to evenly coat.
Notes
*To make 1½ cups of cooked quinoa, start with ½ cup dried.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/superfood-salad