RADICAL RADISH SALAD

~ serves 1; vegetarian, gluten and dairy-free

 - ½ cup cooked quinoa (cooked in chicken stock)

- 2 cups arugula or mixed greens

- 3 radishes, sliced

- ¼ cup peas, thawed if frozen

- 1 hard boiled egg, sliced

- ½ of an avocado, cubed

- ½ cup raw broccoli, chopped

Dressing:

- 1 TBSP extra virgin olive oil

- 2 TBSP lemon juice

- 1 TBSP white balsamic vinegar

- 1 teaspoon garlic powder

- pepper and salt to taste

    Place the arugula/mixed greens in a bowl and top with quinoa, radishes, peas, egg, avocado, and broccoli. Drizzle with dressing. *any extra dressing can be stored for up to 1 week in the refrigerator.