"A Fresh Burst of Spring: Indulge in the Delightful Primavera Salad with a Tangy Twist of Spicy Grapefruit Vinaigrette"

This salad is so delicious I made it 2 days in a row, once as a main and once as a side 😍 The combo of beautiful fresh vegetables, with creamy butterbeans, refreshing mint and filling quinoa, is taken to a whole new level with the dijon chilli grapefruit dressing. It’s spicy, tangy and brings a very exciting touch to the salad. It’s my first time using this dressing, but it definitely won’t be the last! Now you can whisk the ingredients with a fork, but if you have a small blender on hand, I recommend using it for this one. The high speed will emulsify the dressing better and create an almost creamy feel to it.

And as always, we’ve carefully chosen the ingredients so you get a balanced, nourishing and satisfying meal, and with over 10 unique plants and 23g of fibre, this one is definitely a winner for our gut health!

Serves 2

Ingredients:

- 1 bunch asparagus diced
- 1 cup corn kernel
- 1 tsp smoked paprika
- 1/2 tsp olive oil
- 1 cup cooked quinoa
- 2 cups arugula
- 1 avocado diced
- 1 cucumber diced
- 1.5 cups cooked butterbeans
- 2 tbsp toasted pinenuts
- 1/2 grapefruit diced
- 1 shallot minced
- 1/2 cup fresh mint chopped
- salt & pepper to taste

Spicy grapefruit vinaigrette

- 1/2 grapefruit juiced
- 1/4 tsp Chili flakes (more to taste)
- 1 tbsp maple syrup
- 2 tsp olive oil
- 1 tbsp Dijon mustard

Instructions:

1. Blanch the asparagus by placing them in boiling water for 2 minutes. Drain. Place in a bowl of ice water until cooled down and drain again.
2. On a pan on medium heat, cook the corn with 1 tsp olive oil and the smoked paprika for 5 minutes.
3. Blend or whisk the vinaigrette ingredients together.
4. In a large bowl, combine the arugula, quinoa, corn, asparagus, avocado, cucumber, butterbeans, pinenuts, grapefruit, toasted pinenuts, mint and vinaigrette. Adjust salt & pepper and enjoy!