Vibrant Salad

by Gianna Dinuzzo
Vibrant Salad


For the Pickled Red Onions
1 medium red onion, halved and thinly sliced
1 cinnamon stick
3 whole cloves
1/2 cup apple cider vinegar
1/4 cup freshly squeezed lime juice
1/4 cup sugar
1/2 tablespoon salt

For the Lemon Sesame Vinaigrette
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 cup Primal Kitchen avocado oil or extra virgin olive oil
1 lemon, juiced
1/2 tablespoon agave or honey
1/2 teaspoon minced garlic
1 teaspoon sesame seeds
Small pinch of salt

For the Salad
4 cups mixed greens
3/4 cup cooked quinoa
1/2 avocado, sliced
1/2 cup pickled onions (recipe included)
1/2 cup marinated artichokes
3/4 cup corn
1/2 cup shredded carrots
1/2 cup shredded cabbage


For the Pickled Onions Add sliced onions to a bowl. Boil water, then pour it over the onions and cover for just 10 seconds, then drain. Add onions to a mason jar. Toast the cinnamon and cloves in a small saucepan over medium heat until fragrant, or 3-4 minutes. Whisk in the vinegar, lime juice, sugar and salt. Simmer and cook until sugar and salt have dissolved, only 1-2 minutes. Taste and adjust seasoning, if necessary. Then, pour the brine over the onions. Allow to stand at room temperature until cooled. Cover and refrigerate until ready to use.\ For the Vinaigrette Whisk together all Lemon Sesame Vinaigrette ingredients, then set aside in a small bowl until ready to use. For the Salad Place the bowl of dressing in the center of a wide bowl, then cover the bottom of the bowl with the mixed greens. Arrange the salad toppings on top of the greens. Toss with the vinaigrette and sprinkle with additional sesame seeds before serving. Enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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