For those of you suffering in the heat, I have a cold salad that is refreshing and nutritious. It’s a new spin on my Get Your Veggies Quinoa Salad that I have made previously. For those of us at the beach, we’re not exactly suffering with heat, it’s actually the opposite effect in that it often gets cold along the coast in California when the hot air inland draws the clouds in.
So you can see for yourself, here’s a photo of my morning beach walk:
Nonetheless, I feel for everyone sweating in those hot temps, so I decided to make this cold salad. I started off this salad with one cup of quinoa that I cooked on the stovetop and let cool in the fridge:
I then gathered my vegetables to chop, including celery, zucchini, bell peppers, mint and the juice of two lemons (don’t mind the nectarines, those were for dessert). I also used about 1/4 of a red onion (unpictured):
You literally just chop what you have and throw it in:
I also lightly toasted about 1/2 cup of sunflower seeds:
I had an avocado and a new, hemp-based dressing that I used to top off the salad:
I’ve been using this dressing on everything from green salads to this quinoa salad to steamed vegetables. It keeps in the fridge for up to 5 days so it’s very convenient, too.
What else is convenient that most days along the beach, the sun does appear in the late afternoons. For my afternoon walk, the view then transforms into this:
Creamy Hemp Dressing (Dairy- and Gluten-Free)
- Yield: 6
- Category: Salad dressing
- 1/2 cup hemp seeds
- 1 medium avocado
- 1/2 cup apple cider vinegar
- 1/4 cup unsweetened non-dairy milk
- 1 clove garlic
- 1/4 onion
- 4 dates
- Combine all ingredients in a high-speed blender and process until smooth. Add additional vinegar or non-dairy milk if necessary to blend.
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