A quick and healthy lunch option with a super tasty dressing, that uses up whatever veggies you have lying in the fridge. You can use whatever protein you have available, I've used chicken breast in this recipe, but feel free to use fresh salmon, tinned tuna or keep it veg.
Serves 2
Ingredients
2 carrots, grated
1/2 avocado, diced
1 cup iceberg lettuce, shredded
2 cups cooked quinoa
200 grams protein
Sesame seeds
Lightly pickled cucumbers
2 cucumbers, thinly sliced
1 tbsp white vinegar
1 tsp salt
Dressing
2 tbsp gochujang
1 tsp sesame oil
1 tbsp rice wine vinegar
1 tsp mirin
1 tsp soy sauce
1 tbsp kewpie mayo
1 lime, juiced
Method
1. Thoroughly combine cucumbers with vinegar and salt. Let sit for at least half an hour while prepping other ingredients.
2. Mix all dressing ingredients together until well combined.
3. Assemble your salad by putting quinoa on the base, then top with carrot, pickled cucumbers, lettuce, avocado and protein of your choice.
4. Top with sesame seeds and pour over dressing.
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