Zoe, Andrew, and I have been obsessed with this Red & Green Christmas Salad lately! I thought it would be fun and pretty to have a red and green salad on rotation this December, and it has been. Sometimes we eat it like this, and sometimes we add chopped cooked chicken for a delicious twist on chicken salad.
I hope you and your family enjoy this Red & Green Christmas Salad too!
Red & Green Christmas Salad
gluten-free, dairy-free
1 cup dry quinoa
2 cups water
2 cucumber, peeled & seeds removed*, chopped
4 stalks celery, chopped
1 packed cup arugula, chopped
1 tablespoon finely chopped green onions
1/4 cup finely chopped fresh parsley
1/2 cup pomegranate seeds
1/2 teaspoon Herbamare
juice of 2 limes**
1/4 cup olive oil***
1/4 cup avocado oil
*my family seems to digest cucumber better this way, but peeling and removing the seeds is optional
**it may look like lemons in my photo, but these are Mexican limes from my friends tree. 🙂 Lemons would also be nice.
***I love the flavor that you get by using half olive oil, but you can sub 1/2 cup avocado oil if you prefer
- Rinse the quinoa in a colander, then add it to a pot with the water and cook until done, about 20 minutes.
- Transfer the quinoa to a large mixing bowl to cool. I stick it in the freezer to speed up the process.
- When the quinoa is cool add the rest of the ingredients and stir to combine.
- Optional: garnish with parsley and pomegranates.
- Enjoy!
Serves 6
