Ambrosia Apple and Quinoa Salad

Ingredients

• 3 juiced BC Ambrosia apples
• 1/3 cup olive oil
• 2 teaspoons madras curry powder
• 2 1/2 tablespoons fresh squeezed lemon juice
• 1 peeled and finely grated or minced BC Ambrosia apple
• 1 tsp salt
• 4 cups cooked quinoa
• 3, core removed, diced BC Ambrosia apples
• 2 large stick, sliced 1/8 thick, of celery
• 6 thinly sliced (tip: use a mandolin) radishes
• 1/3 cup coarsely chopped basil
• 1/3 cup coarsely chopped cilantro
• 1/3 cup coarsely chopped mint
• 1/3 cup slivered toasted almonds
• 1/3 cup raisins
• 1½ tsp salt
• 2 thinly sliced radishes
• 1 thinly sliced into half moons BC Ambrosia apple
• 15 yellow celery leaves
• 1/3 cup crumbled feta cheese

Directions

1. 1

   For the vinaigrette

   Combine the first six ingredients in a bowl and mix well using a whisk. Set aside in the refrigerator until ready to use. Can be stored in a sealed container for up to 7 days.

2. 2

   For the salad

   Combine all of the ingredients in a large mixing bowl and season with the 1 ½ teaspoons of salt. Pour the vinaigrette over the mixture, reserving 3 tablespoons to drizzle around the salad after plating. Toss the vinaigrette and the salad mixture together until very well combined. Place the mixture in the center of a large bowl or platter. Garnish with sliced radishes, celery leaves, sliced BC Ambrosia apples. Crumble feta cheese on top and drizzle remaining vinaigrette around the salad.