Colorful Southwestern Superfood Salad Perfect for Summer Days

Before sharing the recipe, I have to admit something: I've not felt inspired to cook dinner lately. This is quite unusual for me, as cooking typically serves as my unwind time after a hectic day. My busy schedule has made evenings about relaxing with family, swimming, or diving into a good book or documentary after the kids are asleep. To avoid the temptation of takeout every night, I've been planning meals each Sunday that I can whip up in under 20 minutes.

And that brings me to this salad! Isn't it stunning? Those vibrant colors showcase summer on a plate. Plus, a dish that resembles a rainbow is bound to be filled with nutritious ingredients. The tomatoes and peaches add a punch of vitamins, fiber, and antioxidants, while the avocado contributes healthy fats that make this salad substantial enough for a meal. For that necessary crunch, a handful of Blue Diamond Smokehouse Almonds enhances texture and flavor, alongside offering plant-based protein, Vitamin E, and potassium.

I like to kick off the week by preparing a large batch of quinoa, making it easy to toss into various dishes, including my effortless #MeatlessMonday grain bowl. And let's not forget the corn, which is one of my favorite elements in this salad! During its peak season in August, I maximize its use in different recipes since it's so fleeting. Grilling the corn before adding it to the salad complements the smoky notes of the almonds.

Another standout here is the cilantro pesto, which I might be using a bit too liberally. If you've tried it, you know how addictive it can be! Just a squeeze of lime, some cilantro, and a sprinkle of sea salt, and you've got summer on your plate!

I'd love to hear about the recipes you're crafting with your farmer's market finds this summer. Share your thoughts in the comments!

Categories

Ingredients

• 1 cup cooked quinoa
• 2 ears corn, husked
• 1 cup cherry tomatoes, halved
• 4 cups arugula
• 2 peaches or nectarines, sliced
• 1 avocado, sliced
• 1/2 cup Blue Diamond Smokehouse Almonds

For the cilantro pesto:

• 2 cups cilantro leaves and stems
• 1 cup parsley leaves
• 2 garlic cloves
• 1/2 cup Blue Diamond Almonds (your preferred variety)
• 1/3 cup avocado oil (or substitute olive oil)
• 1/2 ripe avocado
• juice from 2 limes
• pinch of chili flakes
• 1/2 teaspoon salt

Instructions

1. On a grill or stovetop grill pan, blacken the corn slightly. Remove from heat and allow to cool before slicing off the kernels.
2. While the corn cools, prepare the cilantro pesto by blending all ingredients in a food processor until well mixed. I prefer to keep it a bit chunky for texture.
3. In a large mixing bowl, combine the quinoa, corn, arugula, and tomatoes. Toss with a bit of cilantro pesto, then transfer to a serving dish. Arrange peach and avocado slices around the salad, drizzle with more pesto, squeeze lime over, sprinkle with salt, and finish with cilantro. Enjoy!