Packable Power Salads

Name: Packable Power Salads
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 cup cider vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon honey; 1 1/2 teaspoons poppy seeds; 1 teaspoon minced shallots; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 cup rinsed and drained canned unsalted chickpeas; 1 cup cooked quinoa; 4 cups packed fresh baby spinach; 1 cup fresh blueberries; 1 cup chopped heirloom tomato; 2 tablespoons roasted, salted sunflower seed kernels; 3/4 cup thinly sliced ripe peeled avocado; 2 ounces goat cheese, crumbled (about 1/2 cup); 2 tablespoons chopped fresh mint leaves

17 ingredients

3 steps

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
1 1/2 teaspoons poppy seeds
1 teaspoon minced shallots
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup rinsed and drained canned unsalted chickpeas
1 cup cooked quinoa
4 cups packed fresh baby spinach
1 cup fresh blueberries
1 cup chopped heirloom tomato
2 tablespoons roasted, salted sunflower seed kernels
3/4 cup thinly sliced ripe peeled avocado
2 ounces goat cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fresh mint leaves

Directions

1

Combine first 8 ingredients in a small jar. Cover with lid; shake well.
2

Combine chickpeas, quinoa, and 2 tablespoons dressing; toss well.
3

Arrange 1 cup spinach in each of 4 quart-size containers. Top each serving with 1/4 cup blueberries, 1/4 cup tomato, 1 1/2 teaspoons sunflower seeds, one-fourth of avocado slices, 1/2 ounce goat cheese, 1 1/2 teaspoons mint, and 1/2 cup quinoa mixture. Cover and refrigerate until ready to serve. Drizzle each serving with about 2 1/2 tablespoons dressing.