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Spring Salad with Preserved Lemons

March 24, 2015
This vibrant spring salad calls for preserved lemons, which are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender. This technique pickles the fruit creating a versatile accompaniment for many dishes. Chop them up and add to your salad, vinaigrettes, dips and more.


Serves 6-8 as a side dish

For the Salad:
1 ripe mango, cut into slices
4 radishes, thinly sliced
1 cup quinoa
3 oz mixed greens, such as spinach and kale
1 tbsp miso paste (optional)
2 cups sugar snap peas
1 avocado, chopped
1/2 cup roasted pistachios, coarsely chopped
3 oz ricotta cheese
1/4 cup preserved lemons (optional)
pinch of sea salt

For the Dressing:
1/2 mango, chopped
2 tbsp fresh lemon juice
1/4 cup Colavita Extra Virgin Olive Oil

For the Salad:

1. Cook the quinoa. Bring 2 cups of water to a boil in a small pot over medium-low heat. 
2. Add the quinoa and 1 tbsp of miso paste (optional). 
3. Cook for 20 minutes, until all the water is absorbed and the quinoa is tender.
4. Transfer the quinoa to a large salad bowl. 
5. Add the mixed greens, mango and radish slices,  avocado chunks, chopped pistachios, preserved lemons,  and snow peas. Season with a pinch of salt and toss to combine all the ingredients.
6. Drizzle with the Lemon Mango Dressing and dollop with ricotta cheese over the top. Serve.

For the Dressing:
In a blender, combine the mango, olive oil and lemon juice. Puree until smooth. Taste and add more lemon juice if needed.