Salad Dressings

Spicy Green Dressing Over Strawberry Quinoa Salad

by Amanda McKillop
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Spicy Green Dressing over Strawberry Quinoa Salad

This spicy green dressing over strawberry quinoa salad reminds me of beautiful, warm, sunny weather. The combo of sweetness from the strawberries, the spicy dressing, and the crunchy earthy-ness from the pecans make this salad a true winner!

Spicy Green Dressing Over Strawberry Quinoa Salad: A Family Favourite

Friends and family alike have requested this dish a lot of times. This salad is so simple, healthy, and the perfect meal or side dish for summer.

I love this salad because it’s so easy to make and I can put whatever I want in it. It’s also great to take to work or school, and if I don’t feel like eating all of my lunch at once, I can save some for later.

The dressing is unique; it has a spicy kick that makes everything better – especially when paired with this quinoa salad loaded with strawberries, feta cheese and pecans.

Spicy Green Dressing Over Strawberry Quinoa Salad

Rating: 5.0/5
( 1 voted )
Serves: 3 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 banana peppers
  • 1 cup of Greek yogurt
  • 1 avocado cut into chunks
  • 1/8 cup of fresh cilantro
  • 1/8 cup of fresh Italian parsley
  • 1/8 cup of extra virgin olive oil
  • 1/8 cup of filtered water
  • juice of 1 lime
  • 1/2 teaspoon of crushed red pepper flakes
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • field greens
  • cooked quinoa
  • strawberries
  • feta cheese
  • pecans

Instructions

  1. Carefully roast (washed and dried) peppers over an open flame of a gas stove with tongs until black on all sides. It should take about 7-10 minutes, turning every few minutes.
  2. Place peppers in a ziplock bag and seal. Set aside.
  3. While peppers are cooling off, in a blender or large cup fit for hand blender (my favourite!), add yogurt, avocado, cilantro parsley, extra virgin olive oil, water, lime juice, red pepper flakes, salt, and pepper.
  4. With rubber gloves or a paper towel, rub off blackened skin from peppers, chop, and add to blender.
  5. Blend until creamy and smooth.
  6. Add salt and pepper to taste.
  7. Layer salad ingredients: field greens, quinoa, strawberries, feta, and pecans. Drizzle with dressing. ENJOY!
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