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1
Make the quinoa by combining quinoa with broth in a medium sauce pan. Heat over medium-high heat until simmering. Simmer for 20-25 minutes, covered, until quinoa has absorbed the liquid. Remove from heat and allow to cool.
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2
Slice the root end off the asparagus. The thicker the better when you're shaving asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.
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3
Repeat the same steps with the zucchini after removing both ends. Set aside.
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4
To assemble the salad, in a large mixing bowl, combine baby greens spring mix, asparagus ribbons, zucchini ribbons, thinly sliced radishes, cooked quinoa, sliced almonds, fresh blackberries, raw snap peas, and crumbled goat cheese.
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5
To make the honey lemon vinaigrette, in a medium mixing bowl, combine freshly squeezed lemon juice, rice vinegar, olive oil, lemon zest, raw honey, sea salt, ground black pepper and mix together well. Set aside.
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To serve, drizzle salad with honey lemon vinaigrette and top with a few more sliced almonds.
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Notes:
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1. If you want to make this salad ahead of time, you can stack it up in a mason jar with the salad dressing at the bottom and the most delicate greens at the top or pack the salad dressing separately to add when you're ready to enjoy.
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