Hello and Happy day to you, my lovelies!

How’s your week going so far? I know everyone’s saying this… but MAY… whoa. How did we get here so fast? It’s wild.

Speaking of wild! Life has been insanely busy on this end lately.

Honestly, I love it that way. A full schedule helps keep my wacky brain in check, but also makes it kind of hard to keep my diet on track.

 

Just to be clear, when I say diet, I don’t mean like diet diet.

No-way. Not for me. No thanks.

My definition of diet is pretty plain and simple: eat some dang vegetables and fruit everyday. I do it because I love my body and it’s the kind thing to do.

I also do it because it’s damn delicious done right.

Since we’ve been go-go-go here all week, and it doesn’t look like that’s slowing down anytime soon, I made this quick and gorgeous salad for on-the-go meals that shine!

A meal this pretty, flavorful, and quick certainly deserves a seat at your table! So go on and welcome Spring with a sassy little salad.

Your body will totes love you for it.

Asparagus, Avocado, and Orange Quinoa Salad with Sesame – Mint Vinaigrette – Baker by Nature

Serves 4

Ingredients:

12 oz fresh asparagus, ends cut off and chopped into 2 inch pieces

1 large, ripe avocado, cut in half, pitted, and sliced thinly

2 oranges, sliced (blood oranges are gorgeous if you can still find them, if not any kind will work)

1 cup quinoa, rinsed well

Cook your quinoa according to package details. While the quinoa is cooking, prepare an ice bath for your asparagus and bring a pot of water to boil. Once water is at a rapid boil, toss in asparagus and cook for 2 minutes, then immediately transfer to the ice bath so it doesn’t over cook. Once quinoa and asparagus are cooked, combine them in a large serving bowl and toss with 3/4’s of the vinaigrette. Plate the salad and top with sliced avocado and orange. Add an additional tablespoon or so to the top of every salad, then serve immediately.

For the Vinaigrette:

1/2 cup fresh mint leaves

1/4 cup red onion, chopped roughly

2 cloves garlic

1 tablespoon whole grain mustard

1 tablespoon raw honey

2 tablespoons lemon juice

1/2 cup sesame oil

1/2 cup white wine vinegar

1 teaspoon salt

Pepper to taste

Place all ingredients in a blender and pulse until smooth. Pour 3/4 of the dressing over quinoa and toss well. Use the rest of the dressing to top the plated salads.