Ingredients
Creamy dill dressing:
1 tbsp (15 ml) mayonnaise
2 tsp (10 ml) wine vinegar
1/2 green onion, chopped
1 tbsp (15 ml) coarsely chopped dill
Salt and freshly ground pepper
1 c (250 ml) coarsely chopped lettuce your choice or spring mix
1 can 3.5 oz (106 ml) Bonduelle QUINOA
1/2 c (125 ml) snow peas, sliced
1/3 c (80 ml) grated carrots
1 can 3.5 oz (106 ml) Bonduelle CHICKPEAS
¼ avocado, sliced
1/ 3 c (80 ml) watermelon, cubed
2 tbsp (30 ml) blueberries
Preparation
In a small bowl, mix the dressing ingredients. Season generously.
In a bowl, place lettuce and garnish by making sections and alternating colours. For example: quinoa, snow peas, carrots, chickpeas, avocado, watermelon. Blueberries in the centre.
Add vinaigrette just before serving.
