For the salad: · 1 lb English cucumbers, half moon slices · 1 lb. haricots vert, stems trimmed and blanched · 1/2 lb. Heirloom Cherry Tomatoes, quartered · 3 ripe avocados, diced (add immediately before serving) · ½ lb Quinoa, cooked · 1 lb. baby arugula · 1 lb. baby kale · ½ lb. fresh blueberries · 1 cup roasted almonds, coarsely chopped (garnish) · 1 cup fresh goat cheese, crumbled (garnish)
Lemon-Olive Oil Vinaigrette (makes 1 quart): · 2/3 cup lemon juice · 2/3 cup champagne vinegar · 2 1/2 cups extra virgin olive oil · 4 tsp. agave nectar · 2 Tbsp. Dijon mustard · 1 Tbsp. shallots, minced · Pinch kosher salt · Pinch black pepper · 2 tsp. fresh thyme, chopped · 2 tsp. fresh basil, chopped
For the salad: Prep veggies and keep cold. If preparing for later use keep salad ingredients separate until ready to toss and serve.
For the dressing: Combine all ingredients except the olive oil. Slowly whisk the olive oil into the lemon juice mixture. Season the dressing to taste with salt and pepper. Add only enough of the dressing to coat the salad and toss. Keep the rest covered and refrigerated for later use.