Summer for us has come to an end and it’s back to school this week. However, it’s always Summer in Miami and we can still enjoy some fresh, good food. In this salad, we look to balance some of the top power foods out there with one of my personal guilty pleasures – burrata cheese. What we love about this recipe is how vibrant it is while only being composed of a couple main ingredients. We promise that you don’t need to be a master chef to whip it up.
Ingredients:
- 2-4 cups baby arugula
- 1 cup shredded green cabbage
- 2 tbsp fresh basil (chopped)
- 1 diced avocado
- 1 cup cooked rice noodles
- 1 cup cooked quinoa
- 1/2 cup walnuts
- 1 ball of burrata cheese
- extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 tbsp lime juice
- 1 tbsp pesto
- 2-3 tsp curry powder (optional)
- 1-2 tbsp honey
- salt to taste
- pepper to taste
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Processed with VSCO with c1 preset
Processed with VSCO with c1 preset
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Let’s Get Cookin’:
- In a small frying pan, add approx. 1 Tbsp olive oil on medium high heat. Add rice noodles and stir fry with salt, pepper, pesto, and curry powder (optional) for 2-3 minutes. Set aside, let cool.
- Once rice noodles are done cooling, cut in to smaller, more manageable pieces to eat as it is going in a salad.
- In separate mixing bowl, mix quinoa with basil, lime juice, and a splash of extra virgin olive oil.
- In another separate mixing bowl, dress cabbage with apple cider vinegar.
- In large serving bowl, mix arugula, quinoa, rice noodles, cabbage, avocado, splash of olive oil, and salt and pepper to taste.
- After thoroughly mixing salad, place small doll-ups of burrata throughout the top.
- Garnish with walnuts and honey drizzle.