Starfruit Salad

This vegan salad bursts with the vibrant color and flavor of fresh green spring vegetables and herbs. Quinoa provides a protein-packed punch along with and dietary fiber. The crisp freshness of spring asparagus, English peas, and baby spinach offers a wealth of vitamins and minerals, including vitamins A, C, and K, as well as folate and iron. Fresh scallions and parsley infuse the salad with bright, herbaceous notes, while the toasted slivered almonds add a satisfying crunch and a dose of healthy fats. Starfruit tops off the salad with a hint of tropical sweetness, complementing the savory elements perfectly.

Starfruit Salad Recipe

Makes 6 servings

1 cup (170 g) dry quinoa (toast if desired)

2 cups (480 g) water or vegetable broth

Pinch of salt

3 cups (402 g) of asparagus, sliced diagonally into ~1-inch pieces

2 cups (292 g) shelled fresh English peas

6 tablespoons (36 g) thinly sliced scallions

6 tablespoons (24 g) Italian parsley, finely chopped

6 tablespoons (40.5 g) slivered almonds (toasted if desired)

1 starfruit, sliced into thin slices

3 cups (90 g) of baby spinach

Instructions:

1. Add the quinoa and water (or broth) to a pot.
2. Bring to a boil, cover, lower heat, and simmer 12-15 minutes.
3. Turn off heat and let sit covered for 5-10 minutes.
4. Uncover and fluff with fork.
5. While the quinoa is cooking, blanch the asparagus and peas in salted boiling water for 5-10 minutes, until bright and tender. Rinse under cold water.
6. For each serving, add ~1/6 of each mixture into a wide bottom bowl:
7. Layer the spinach into the bottom of the bowl.
8. Spread the quinoa evenly on top of the spinach.
9. Spread the asparagus and peas evenly on top of the quinoa.
10. Spread the scallions, parsley, and almonds evenly on top of the veggies.
11. Add 4-5 slices of star fruit.
12. Top with crumbled feta cheese (if desired).
13. Drizzle vinaigrette (recipe below) on top.