Layered Springtime Salad Recipe


A fun way to serve a layered springtime salad for breakfast or brunch.

Serves: 4
Time to prep: 15 minutes
Time to cook: 8 minutes

Ingredients
  • 1/2 cup (100g) quinoa, cooked to packet instructions
  • 2 tbs olive oil
  • 3 tomatoes, seeds removed, chopped
  • 1 Lebanese cucumber, peeled, seeds removed, chopped
  • 1 avocado, chopped
  • 1 cup flat-leaf parsley leaves, chopped
  • 1 tbs lemon juice
  • 100g baby spinach, shredded
  • 2 tbs dukkah
  • 2 eggs, soft-boiled, peeled, halved
Dressing
  • 1/4 cup (60ml) olive oil
  • 100ml orange juice
  • 2 tsp Dijon mustard

Method
  • For dressing, whisk ingredients together. Season and set aside. Combine the quinoa with oil, then season. In a second bowl, combine the tomato and cucumber, then in a third bowl, toss the avocado with the parsley and lemon juice, then season.
  • To serve, divide spinach among four 300ml jars. Top with a layer of quinoa, then tomato mixture and avocado mixture. Sprinkle with dressing and dukkah, then top each jar with half an egg.

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