Glazed Pork Tenderloin
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Read moreChimichurri Fiesta Salad
Michelle Rudell
4
25 minutes
390
Mediterranean
Salads
A fresh, zesty salad bursting with South American-inspired flavours. The herbaceous kick of our Chimichurri Verde Fused Olive Oil meets the bright citrus tang of Key Lime White Balsamic, creating the perfect dressing for quinoa, kale, roasted corn, black beans, peppers, and feta. Light, colorful, and full of flavor — it’s a salad that’s hearty enough for a main or vibrant as a side.
Ingredients
- 1/4 Cup Chimichurri Verde Olive Oil
- 1/4 Cup Key Lime White Balsamic
- 1 Cup Dry Quinoa (cooked & cooled)
- 2 Cups Kale (massaged & chopped)
- 1/2 Red Bell Pepper (diced)
- 1/2 Green Bell Pepper (diced)
- 1 Japapeño (minced)
- 2-3 Cobs Roasted Corn (Cooled)
- 1 4oz Can Black Beans (rinsed and drained)
- 1/2 Red Onion (diced)
- 1/2 Cup Feta (crumbled)
- Salt & Pepper (to taste)
- 1 Ripe Avocado (sliced)
Directions
Cook the quinoa according to package instructions, then set aside to cool.
- Add cooked quinoa and kale to the bowl, tossing well together. Mix in the red and green bell peppers, jalapeño, roasted corn kernels (cut from the cob), black beans, and red onion until evenly combined.
- In a jar, whisk together Chimichurri Verde Olive Oil and Key Lime White Balsamic to make the dressing, then pour over the salad bowl and gently toss to combine.
- Gently fold in the feta and adjust seasoning with more salt & pepper if needed.
- Top with sliced avocado just before serving.
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