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Ingredients 2 tablespoons canola oil 4 cups (12 oz) cremini mushrooms, sliced 1 16 oz package frozen shelled edamame, thawed 1 cup (4 oz) sugar snap peas, sliced in half 1 teaspoon fresh gin...
For this salad, I started with a hefty layer of baby spinach lining the bottom of the bowl. Added some roasted veggie couscous, sautéed fish (cod, in this case, or any fish or even beans), baby plum tomatoes, avocado, and a couple olives. Fresh lime, sea salt, and black pepper made the perfect dressing for something that needs so little adornment to be perfect.
ORZO + BROCCOLI PESTO SALAD 1 Cup Whole Grain Orzo 5 Cups Raw Broccoli, cut into small florets 2 Cloves of Garlic 2/3 Cup Pinenuts, toasted 1/3 Freshly Grated Parmesan Cheese Juice of one Lemon 1/4 Extra Virgin Olive Oil 1/4 Cup Creme Fraiche Grated Zest of one Lemon 1 Large Avocado, sliced