Resolution Salad

Directions Print

1. For the pickled vegetables. Combine the vinegar, water, sugar and salt. Mix until dissolved. Add diced onion and diced cucumber into separate containers. Pour brine just to cover each and refrigerate for 2 hours or overnight.
2. For the Seaweed Kelp Balls preheat convection oven to 375°F. If using a conventional oven, spray a sheet pan with oil. Arrange Seaweed Kelp Balls in one layer and sprinkle with approximately one ounce water. Bake for 9-10 minutes until golden brown and crispy. Internal temperature should reach 165°F.
3. For the salad, prepare your salad in a large bowl with drained pickled onion and cucumber, cooked quinoa, arugula, and dill. Toss to combine adding some of the cucumber brine to moisten as a dressing.
4. For the plate, on large salad plate, add 2 ounces of hummus to create a base for the salad. Top with pickled ingredients and surround with 5 meatballs per dish. Finish with a drizzle of extra virgin olive oil. Optional garnish dice tomatoes for color.