Salads and Dressings

Spiced Grain Salad with Avocado Raspberry Dressing

Recipe and photo courtesy of Marnely Rodriguez-Murray of Cooking with Books


For the Salad:
2 cups red quinoa, cooked and cool
1 cup sorghum, cooked and cool
1/3 cup dried blueberries
1/3 cup dried cranberries
1/2 cup slivered California Almonds, toasted
5 small radishes, sliced and cut into matchsticks
fresh cilantro leaves
3 cups fresh spring mix greens

For the dressing:
1 small California Avocado, diced
3 ounces California Olive Ranch Arbosana Olive Oil
1.5 ounces vinegar
1/4 teaspoon Spiceologist Raspberry-Chipotle Blend
1/2 teaspoon kosher salt


1. To make the salad: toss all the ingredients except the spring mix greens until everything is evenly incorporated. On serving platter, place a bed of greens and place the grain mixture on top.

2. To make the dressing: using a blender/immersion blender, blend all the ingredients until smooth and season to taste.

3. To serve: Drizzle the dressing over the grain salad, as well as serve extra dressing on the side.

Time Level Yield
20 minutes   Easy   4 servings