the big green garden salad
This salad can be adjusted to accommodate whatever vegetables you like or have on hand. Roasting the vegetables brings out their sweetness, keeping this salad healthy yet flavorful.
Creamy avocado dressing
2 scallions, white and light green parts, chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
1/4 cup plain Greek yogurt
2-4 tablespoons white wine vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2cup quinoa, rinsed
1 cup water
1 head broccoli, washed, dried, and cut into florets
Extra virgin olive oil
1 large onion, cut into slices
2-4 scallions, white and light green parts, roughly chopped
1 large bunch garden greens
Feta cheese, for serving
Make dressing. Cut avocado in half and remove and discard pit. Scoop out flesh. Add to a food processor along with scallions, parsley, yogurt, and 2 tablespoons vinegar and season with salt and pepper. Process until smooth. Taste and adjust as desired, adding more vinegar if necessary.
Make quinoa. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low and partially cover for a few minutes until water settles down (so it doesn’t overflow). Once it settles, cover completely and simmer for 10-15 minutes until grains are translucent and germ ring is visible. Drain (if necessary) and set aside.
Preheat oven to 400°F.
Place broccoli on a baking sheet and toss with enough olive oil to lightly coat. Season with salt and pepper. Roast for 15 minutes. Remove from oven and add onion slices and scallions and toss to coat. Continue to cook until vegetables are softened, another 5-10 minutes (depending on size). Remove and set aside.
Add greens to a large bowl. Add broccoli, onion slices, and scallions and season with salt and pepper. Divide equally among serving bowls. Top each with quinoa, a dollop of dressing, and some feta cheese and serve.