“Back in Black Summer Salad” – Black Grape Quinoa and Black Rice with Fresh Avocado, Baby Heirloom Tomatoes, Crisp Snap Peas with Lemon Dill Vinaigrette

Ingredients (Serves 2-3)
3 large handfuls mixed greens (Baby Spinach,Kale, Pea Shoots etc)
1 cup cooked quinoa
1 cup cooked black rice
1 ripe avocado diced
1/2 cup baby heirloom tomatoes halved
1/2 cup snap peas
1/4 organic raw pumpkin seeds
Few sprigs torn fresh mint

Lemon Dill Vinaigrette
2 lemons juice and zest from 1
2 1/2 tbsp rice wine vinegar
1/2 cup extra virgin olive oil
2 tbsp chopped fresh dill
1/4 tsp kosher salt
1/4 tsp white pepper
1 tbsp Dijon mustard
1 clove minced garlic

Directions.. In a large mixing bowl starting with greens slowly add each additional ingredient gently folding together… in a glass bowl whisk all ingredients until emulsified… refrigerate until using.. gently coat salad.. do not overdress.. check seasoning.. Enjoy🍴

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