This spring greens salad features wild garlic, leeks, peas, and an avocado wild garlic sauce. There's quinoa hiding under all those veggies, too.
Course Main Course, Salad
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Ingredients
Salad
1cupuncooked quinoa
2cupswater
½teaspoonsalt
1teaspooncoconut oil
1leekcut into 1 cm thick rounds
2small zucchinishalved and sliced
1cupradish greens or fresh spinach
1cupfresh or frozen peas
Small bunch of wild garlic
5-6radishes
1avocado
Wild Garlic and Avocado Sauce
1bunch wild garlicabout 50 grams
Small bunch fresh basil
½avocado
2lemonsjuice
¼cupolive oil
Salt and pepper to taste
Instructions
Salad
Place the quinoa, water, and salt into a medium saucepan. Bring to a boil and then reduce the heat and let it simmer for 10-15 minutes, or until all of the water has been absorbed. Set it aside while you finish the vegetables.
While the quinoa is cooking, heat a pan over medium heat with the coconut oil. Add the leeks and zucchini, and cook for about 2 minutes or until lightly golden and softened. Stir in the radish greens and cook for an additional 30 seconds, then add the peas and garlic. Stir to combine, then turn off the heat and place a lid on the pan to gently cook the peas and ramps.
Thinly slice the radishes and cut the avocado into cubes. To assemble the salad, place the cooked quinoa onto a serving platter and top with the cooked vegetables, radishes, and avocado. Place spoonfuls of the wild garlic sauce over the salad and serve warm, with extra sauce on the side.
Wild Garlic and Avocado Sauce
Add the wild garlic, basil, avocado, and lemon juice to a small blender or food processor. Blend until fully combined, and then slowly pour in the olive oil while blending until incorporated. If you can't blend/pour at the same time, then add the olive oil in four increments, blending each time. Season to taste and serve. This keeps well in the fridge for up to two days.