This week I wanted to do something a little lighter for my make ahead lunches. Salad bars are expensive and when ordering salads, more often than not they are loaded down with dressings and not-so-healthy stuff. There’s also no control over the quality of the ingredients. Luckily, it doesn’t take much to make a good salad at home.
This particular salad works well as a make ahead meal because the flavors become brighter the longer they are mixed. There are also some serious health benefits to all of the ingredients found in this recipe, which gives you all the energy you need to make it to the end of every day.
- 1/2 cup quinoa
- 8 oz edamame, shelled
- 15 oz black beans
- 15 oz chickpeas
- 2 avocados, diced
- 1 lime, zest and juice
- 1/2 orange, zest and juice
- 1 cup almonds
Cook one cup of quinoa according to package directions. Cool to room temperature before making the salad.
Defrost the edamame (if using frozen), rinse and drain the black beans and chickpeas. Dice the avocados and mix with the lime juice to prevent it from oxidizing (turning all brown and icky).
Combine the prepared ingredients in a large bowl, add in the almonds, zest, and the tangerine juice. Stir gently so that everything is well mixed but the avocados don’t become mushy.