Spicy Sausage, Tomato and Avocado Salad
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Ingredients
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1 pkg Mulay’s Italian Sausage, grilled
2 cups cooked quinoa cooked and cooled to room temperature
3 cups kale finely chopped
1 bell pepper diced
1 cup tomato seeded and diced
1/2 English cucumber diced
1 red onion, chopped
1 avocado peeled, seeded and sliced
1 handful cilantro for garnish (optional)
1 lime zested and juiced
2 cloves garlic minced
1 tablespoon honey
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 cup olive oil
1/4 cup cilantro chopped
Dressing
Directions
Salad
Grill sausages, turning mid way 8 – 10 min.
Cook the quinoa or other grains according to the package instructions, let cool.
In a large salad bowl combine the kale, bell pepper, tomato and cucumber. Add the cooled grains and toss to combine.
The Dressing
Zest the lime into a medium bowl. Add 1/4 cup of lime juice, garlic, honey, dijon mustard, salt, pepper, cumin, chili powder, cayenne and olive oil. Whisk to emulsify. Stir in the chopped cilantro and set aside.
Assembly
Zest the lime into a medium bowl. Add 1/4 cup of lime juice, garlic, honey, dijon mustard, salt, pepper, cumin, chili powder, cayenne and olive oil. Whisk to emulsify. Stir in the chopped cilantro and set aside.
Transfer the salad to a large bowl or platter. Arrange the sausages on top of the salad. Arrange the cut avocado next to the sausages and drizzle a few tablespoons of dressing over the avocado and sausage. Garnish with cilantro. Serve.