Descripcción Listado
A fresh, wholesome salad brought to life with a smooth coconut oil vinaigrette and a subtle tropical twist
Tipo de receta
Ingredientes
1 cucumber
1/2 yellow bell pepper
1/4 red onion
1/2 cup cherry tomatoes
1 cup cooked quinoa
1 cup fresh spinach
3 tbsp melted Calahua Coconut Oil
2 tbsp apple cider vinegar
1 tbsp agave syrup
Juice of 1 lime
1 garlic clove, finely minced
Salt and pepper to taste
Optional: dried cranberries, sliced almonds, or chopped prunes
1/2 yellow bell pepper
1/4 red onion
1/2 cup cherry tomatoes
1 cup cooked quinoa
1 cup fresh spinach
3 tbsp melted Calahua Coconut Oil
2 tbsp apple cider vinegar
1 tbsp agave syrup
Juice of 1 lime
1 garlic clove, finely minced
Salt and pepper to taste
Optional: dried cranberries, sliced almonds, or chopped prunes
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Productos de la Receta
Receta en el Inicio
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Preparación
1. Starting with a fresh base
Chop the cucumber, bell pepper, onion, cherry tomatoes, and spinach. Keep the pieces bite-sized so every forkful has a bit of everything. Place it all in a large bowl.
2. Make the vinaigrette (Here’s the magic)
In a small bowl, whisk together the melted coconut oil, apple cider vinegar, agave syrup, lime juice, minced garlic, salt, and pepper until well combined. The coconut oil adds a smooth, slightly tropical note that makes the whole salad feel special.
3. Bring it all together
Add the cooked quinoa to the vegetables, pour the vinaigrette over the top, and toss gently until well coated. Let it rest for a few minutes so the flavors can really come together.
4. Add your personal touch
For extra texture and a hint of sweetness, top with cranberries, almonds, or prunes. This gives the salad an elevated flavor and a fun finish.
5. Serve fresh and enjoy
It’s not only light and nourishing, but also full of bright flavor.
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