Eating Pegan Recipe | Mexican Toasted Corn Quinoa Salad

Mexican Toasted Corn Quinoa Salad

6 ounces mixed greens lettuce I use 50/50 blend spinach and spring mix leaves
1 large avocado
1 teaspoon lemon juice
1/3 cup toasted pistachios
1 can (15 ounces) mandarin oranges
1/2 - 1 full can (15 ounces) full can small whole beets (OR fresh roasted beets; see recipe notes)
Crumbled goat cheese or feta will work

  • Place the lettuce in a large bowl.
  • Remove the pit and peel of a ripe avocado. Chop into small pieces and toss with lemon juice. Add to the lettuce.
  • Drain the mandarin oranges and add those.
  • etc
  • etc

  • For Full Instruction:

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