For 6 servings
For the dressing:
- 1 tablespoon Dijon mustard (smooth or whole grain)
- 1 tablespoon silan (date syrup)
- 1 tablespoon lemon juice
- 1/4 teaspoon natural salt (such as Himalayan)
- Black pepper, to taste
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For the salad:
- 2 cups cooked dark quinoa (from 3/4 cup dry quinoa)
- 1 cup chopped salad greens, washed
- 1 cup chopped baby spinach, washed
- 100 grams low-fat Safed cheese (5%), cubed
- (can be substituted with plant-based cheese or cooked tofu)
- 1 cup seasonal fruit, chopped (such as strawberries, apples, nectarines, plums, or any other fruit)
- 1 cup radishes, thoroughly washed and thinly sliced
Instructions:
Dressing: Mix all dressing ingredients and set aside.
Salad: Combine all salad ingredients in a large bowl and toss gently. Add the dressing just before serving, mix lightly, and serve.
First published: 09:21, 07.03.25