Spring Grains and Greens Salad with Honey Lemon Vinaigrette

Make the quinoa by combining quinoa with broth in a medium sauce pan. Heat over medium-high heat until simmering. Simmer for 20–25 minutes, covered, until quinoa has absorbed the liquid. Remove from heat and allow to cool.

Slice the root end off the asparagus. The thicker the better when you’re shaving asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.

Repeat the same steps with the zucchini after removing both ends. Set aside.

To assemble the salad, in a large mixing bowl, combine baby greens spring mix, asparagus ribbons, zucchini ribbons, thinly sliced radishes, cooked quinoa, sliced almonds, fresh blackberries, raw snap peas, and crumbled goat cheese.

To make the honey lemon vinaigrette, in a medium mixing bowl, combine freshly squeezed lemon juice, rice vinegar, olive oil, lemon zest, raw honey, sea salt, ground black pepper and mix together well. Set aside.

To serve, drizzle salad with honey lemon vinaigrette and top with a few more sliced almonds.

Notes:
1. If you want to make this salad ahead of time, you can stack it up in a mason jar with the salad dressing at the bottom and the most delicate greens at the top or pack the salad dressing separately to add when you’re ready to enjoy.
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