Fig, arugula, quinoa, mozzarella, and avocado salad recipe

How can I make my salad even more nutritious?

Ingredients · Servings 2

100g of quinoa
80g of rocket (one bag)
8 figs
1 lawyer
125gr of mozzarella
30g of almonds (a handful)
4 tablespoons of olive oil
2 tablespoons of balsamic vinegar

Method

For the ingredients to be cooked: * Cook the quinoa according to the package directions (usually 12 minutes in a saucepan of boiling water). * Arrange the almonds on a baking sheet and bake for about 5 minutes at 180°C (350°F). Remove the almonds from the oven and let them cool.
For the ingredients to be chopped: * Cut the avocado in half, remove the pit and skin, then cut it into pieces. * Drain the mozzarella and cut it into pieces. * Wash the figs and cut them into quarters. * Wash and spin dry the arugula.
Place the arugula in the bottom of your plates, then top with the quinoa. Add the avocado and mozzarella pieces. Arrange the fig wedges on top. Sprinkle with toasted, chopped almonds.
Dressing: Mix the olive oil and balsamic vinegar, then pour over your salad. Enjoy!

You can add seeds like chia or flax seeds, or even extra vegetables like grated carrots or peppers to increase the nutritional value of your salad.

Can figs be replaced with other fruits?

Yes, you can replace the figs with pears, apples or mangoes for a different sweet touch, while still maintaining the balance of the salad.

What is the best way to store leftovers of this salad?

Store leftovers in an airtight container in the refrigerator, but it is best not to add the dressing before serving to prevent the salad from becoming soggy.

Can this salad be prepared in advance?

Yes, you can prepare all the ingredients in advance, but it is recommended to mix the dressing just before serving to preserve the freshness of the ingredients.