Green Bean & Avocado Quinoa Salad

It’s been so inspired by the bounties of spring veggies that have been available lately. I think I’m the only person on the internet that has not gotten my hands on any ramps this season (do they even grow in texas?), but I really can’t complain because I still have tons of amazing options.

They key to any great salad is a variety of tastes, textures and colors. Although I find that sometimes it’s easier to come up with new ideas if I set some kind of limitation. This particular day I had leeks, green beans, and dandelion greens I wanted to use. Which gave me the idea to go with an all-green theme… which helped draw my attention to the half-avocado leftover from breakfast, the pistachios in the back of the pantry, and the fresh mint growing in my yard.

I served this for dinner alongside some grilled salmon… if there were leftovers it would have been a great lunch the next day.

green bean & avocado quinoa salad

• 1 tablespoon mustard seeds, lightly toasted
• splashes of olive oil
• handful of green beans (thin ones)
• ½ cup leeks
• juice of 1 lemon & lemon zest
• big handful of dandelion greens (or spinach or arugula)
• ½ cup cooked quinoa
• ¼ cup crumbled feta cheese
• a few sprigs of fresh mint
• a few tablespoons toasted chopped pistachios
• ½ avocado sliced

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