Thank you for filling out my Weeknight Simple poll! The recipe that won from the May batch, with a pretty decisive margin, is the Fiesta Salad. So here it is.
PS: For those that signed up to my newsletter this past week, I launched a recipe membership with 5 protein-packed, gut-healthy recipes/month for paid subscribers. See a preview of the April plan here and May plan here. The brand new Weeknight Simple Index also has the full list of recipes since January. You can sign up for a 30 day free trial here.
Free subscribers get to choose which recipe they want to be sent out in my second monthly newsletter by taking a poll.
1 medium English hothouse cucumber(s)[100g] , finely diced or 3 Persian cucumbers
3 oz sweet corn kernels[84g] , thawed if frozen, or cooked if fresh
1 small green or red bell pepper(s)[100g] , finely diced
4 oz carrot(s)[112g] I used packaged matchstick carrots, or radish
1 medium avocado[200g] , diced
¼ cup dry roasted unsalted almonds[28] , chopped or slivered
Directions:
Step 1. Toss all ingredients together with the dressing and enjoy!
Cooking Notes:
If you have an Instant Pot with stackable inserts, cook quinoa and puy lentils together, 1:1.25 water ratio, 6 minutes at high pressure, natural release
