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Almonds, passion fruit and quinoa salad
This salad is the ultimate potluck side dish to bring to a barbecue or to serve when the family gathers for the summer holidays. Serve it with: Honey Glazed Grilled Chicken Lamb Burgers Salmon from the grill or oven—try this Grilled Salmon with Dill Butter recipe. A spoonful with warmed pita bread to serve alongside this Lamb Chop recipe would be delicious! Grill flatbreads, and put this salad on top for a terrific vegetarian supper.
- You'll need a soup or stock pot that will hold 8 cups, 2 sheet pans, and a blender (immersion or standing).
- 2 pieces Chicken Breast
- 200 g Ground Beef
- 4 Eggs batches flax eggs* (2 flax eggs = 2 Tbsp flaxseed meal / 14 g + 5 Tbsp / 75 ml water)
- 1 1 ⁄2 cups peeled and chopped golden potato or sweet potato (large bite-size pieces)
- 0.17 cup chopped walnuts or pecans (or sub or other nut or seed of choice)
- For Dressing
- fresh herbs (such as chopped parsley and/or cilantro)
- 2 cups blueberries (washed and picked over for stems)
- 300 g Mayonnaise
- 1 tablespoon honey (light brown sugar or maple syrup also works)
- Preheat oven to 375°
- In a small bowl, combine sugars, flour and spices; set aside.
- In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
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