green summer salad with quinoa + pistachios

You know a meal is good for you when every single ingredient in it is bright green. I ate it and instantly felt rejuvenated and nourished. To me, the perfect salad has a combination of flavors and textures. I love adding a crisp vegetable like the green bean, a touch of salt and crunch like a pistachio, quinoa to make it a bit more filling and, of course, some creamy, ripe avocado to get in those healthy fats. When I was traveling around Asia, I found that many restaurants mixed in whole mint leaves with their greens. It is such a refreshing surprise. Ever since coming back to the states, I have been tossing mint leaves in almost everything I eat. To make the vinaigrette, I shredded some up and mixed it with lime, white wine vinegar and olive oil. It is the perfect topping to this cooling, summer salad. 
 

I N G R E D I E N T S

-Bib Lettuce
-Green Beans
-1/2 an avocado
-1 cup of quinoa, cooked
-a handful of whole mint leaves
-1/4 cup of Pistachios
-1 lime, juiced
-2 tablespoons of olive oil
-2 tablespoons of white wine vinegar
-1 tablespoon of mint leaves, shredded
-dash of pink Himalayan salt


R E C I P E

-Cook the quinoa per the instructions on the packaging
-Wash and chop the bib lettuce
-Wash and prep the green beans by snapping off the ends
-Steam the green beans until tender
-Add the bib lettuce, green beans, quinoa, pistachios and a handful of whole mint leaves to a large bowl
-Whisk together the olive oil, white wine vinegar, lime shredded mint leaves and pink Himalayan salt to taste. 
-Mix together the greens and the dressing and add a slice avocado on top