Talk about a satisfying salad – for Sohla El-Waylly’s Quinoa Crunch Salad the quinoa does double duty – half is cooked until fluffy and folded into the greens, while the rest is boiled, baked, and toasted into a nutty, golden sprinkle.
The salad base is a mix of Persian cucumbers, scallions, Little Gem lettuce, avocado, cilantro, and dill. But the real star is the green goddess dressing! It’s extra‑velvety thanks to buttermilk and avocado, bright with lemon, packed with cilantro, dill, and scallions, livened up by a jalapeño kick, and finished with soy sauce plus a pinch of MSG.
Crunchy, creamy, fresh, and flavorful – I couldn’t put my fork down.
Book: Start Here, page 120
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Green goddess dressing
Pricey Ingredients: —
Hard-to-find: —
Recipe on Penguin.com
