The Love Salad

In honor of Valentine’s Day, I decided to make a “Love Salad” with some miscellaneous items I had in my fridge that needed to be eaten. It was The Love Saladincredible, so I want to share it with you.

Happy Valentine’s Day in advance!

Ingredients for Love Salad:

*Five Happiness Bok Choy and Sweet Baby Greens Blend
1 Tomato
3 slices avocado
3 T cooked quinoa
Handful slivered almonds
4 jalapeno slices
1 handful steamed asparagus tips
5 spring peas, slivered
2 T feta
1 slice caramelized onions ( I had these left over from dinner the night before)

I keep a homemade champagne vinaigrette in my fridge as I like to avoid store bought dressing; most are full of genetically modified soy and MSG. If you don’t choose to go the homemade route, I like Bragg’s Healthy Vinaigrette as an alternative.


Cook 1/4 cup quinoa following instructions on package and reserve extra for dinner. Let cool; you can even put it in the fridge for 30 minutes so as not to wilt the salad. You can also cook the quinoa the night before or used leftover from dinner. (Check out this amazing Double Broccoli Quinoa recipe for a fabulous dinner option.)

While quinoa is cooking, put onion slice in pan with 1 T olive oil, pinch of sea salt and 2 T apple cider vinegar. Let onions cook down for 6-8 minutes on medium heat. Add asparagus tips and spring peas and let cook for 2-3 minutes. Set aside.

Mix all other ingredients together and add in quinoa and onion mixture after they have cooled.

Add dressing to taste.


* You can really use any dark, leafy salad mix. Kale or spring mix would be great as well.

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