The weather may have been pretty crap the last few days but I’m definitely feeling summery vibes! Maybe the fact I’m going on holiday for a few days next week is helping!
Rather than my usual warm wintery salads, I’ve been experimenting and switching things up and creating more summery salads that go perfectly with an outdoor BBQ, a glass (or jug) of Pimms, or can simply be enjoyed solo.
I love playing with colours and textures as well as flavours, and this salad definitely hits all of the above!
1 tsp soy sauce/tamari
1 tsp lemon/lime juice
80g sugar snap peas
1/3 large avocado or 1/2 medium
What to do:
- Cook the quinoa in a pot with water, soy sauce, and lemon juice until done
- In the meantime, quarter the radishes, defrost the edamame (if needed), and carefully slice up the avocado
- Use half the rocket to create a base on the plate, then mix the other half with the cooked quinoa, edamame, sugar snap peas, and radishes
- Spoon this mixture on top of the rocket, place the sliced avocado on top, and serve with an extra squeeze of lime juice and soy sauce