½medium English cucumberor any seedless variety, thinly sliced
1avocadosliced or chopped
5ouncesbaby arugulaabout 5 cups
For the dressing:
Juice of 1 lemon
3tablespoonsextra virgin olive oil
1tablespoonDijon mustard
1teaspoonhoney
½teaspoonkosher salt
Pinchof cayenne pepperoptional
Instructions
Cook the quinoa according to the package directions. Set aside and allow it to cool to room temperature.
Using a mandolin or sharp knife, finely slice the radishes and cucumbers. Grate your carrots if using whole carrots. (You can obviously use store bought grated carrots to save time). Wait to slice your avocados until just before serving, since they brown quickly.
In a small bowl, combine all of the ingredients for the dressing and mix well.
Time to assemble your salad! You have two options, both of which are awesome: Place all of the salad ingredients in a large bowl and toss with the dressing. (This is obviously the easier method.) Toss the arugula with the dressing. Divide the arugula among 4 plates. Top the arugula with ½ cup quinoa. Arrange the cucumbers, carrots, radishes, and avocado around the quinoa. This looks fancier (see below), but the choice is yours.