Southwest Summer Salad

Summer is the perfect time to pack a picnic and take a hike. Since I don’t eat sandwiches, I like to prepare salads that are easy to eat out of a glass or silicone jar. This is a salad that is easy to make if you happen to have chopped up veggies on hand.

Toss the following ingredients into a large bowl:

1 c cooked and cooled quinoa

1 1/2 c chopped kale massaged with lemon

2 cups cherry tomatoes, quartered

1 c each of orange and red bell pepper

1/3 cup finely diced red onion

2 chopped nectarines

1 c chopped muun chi Apple Jicama kraut, without the brine (or fresh corn if you feel safe using corn)

1 1/2 c cooked black beans

Fold in the following dressing::

1/2 c muun chi CoCoFir

2 limes with peel

4 dates

Serve with

1/2 cup finely chopped cilantro

1 chopped avocado

1/2 c pumpkin seeds

I love to eat this salad with muun chi Turmeric Mint hummus and the Turmeric Triangles and listen to nature as I do.