This Spring Sea Salad is a part of the new Spring S.O.U.P. Cleanse menu and it has already been such a hit with my cleansers! The complimentary flavors of the fresh strawberries, mint leaves, hazelnuts, and arugula work together to create a beautiful experience for your tastebuds. I love adding just a hint of lemon zest for a bit of added tartness. And the peas and quinoa provide an ideal amount of protein, making it a perfectly balanced meal.
Serves 3-4
Ingredients:
1 cup peas, fresh or frozen—blanched to cook
8-10 fresh mint leaves
1 teaspoon fresh lemon zest
1 1/4 cup quinoa, cooked
1 cup strawberries, quartered
1 tablespoon fresh dill
1 tablespoon fresh tarragon
8 cups baby arugula
1/3 cup hazelnuts
Directions:
Mix together peas, mint, lemon zest, and quinoa in a medium-sized bowl. Place the quinoa mixture in the bottom of a plate or salad bowl.
Arrange strawberries, dill, tarragon, arugula, and hazelnuts on top of the quinoa. Drizzle with Lemon Citrus Vinaigrette.
Lemon Citrus Dressing
Ingredients:
Zest and juice of 2 lemons
1 teaspoon apple cider vinegar
1 clove garlic
1 teaspoon coconut nectar or honey
½ teaspoon Dijon mustard
pinch Herbarmare seasoning
1/3 cup extra virgin olive oil
Directions:
Add ingredients to blender and emulsify.
