🍓STRAWBERRY MOJITO SPRING SALADS🍓 we liked this so much, i made it 2 nights in a row! the dressing tastes even better on day 2, once all the ingredients have a chance to settle and CHILL in the fridge overnight! this is a PARTY FOR YOUR TASTEBUDS, trust me. the variety is incredible and every bite offers something different, but equally as satiating. the vinaigrette consists of a few simple ingredients that really bring the air-fried veggies to life over a bed of cooked quinoa. DRESSING ~ in a blender, mix the following: 1/4c EVOO 2 lemons, juiced 4-5 fresh mint leaves (or, to taste) 4-5 medium strawberries 1 jalapeño, deveined/seeded pink sea salt + pepper (to taste) 1/4tsp garlic powder SALAD ~ add all ingredients over a bed of (1c) #quinoa 1/2 head purple cauliflower 2 small sweet potatoes, rounds* 3/4c Brussels sprouts, sliced* 1/2 block super-firm #tofu 2 purple/red radishes, thinly sliced* 6 baby tomatoes on vine 1 kiwi, thinly sliced 1 strawberry, sliced 1/4c feta crumbles 1/4c pumpkin seeds (i use salted) 1/8c pomegranate seeds large pinch of #maldon salt flakes to top *radishes: i like to soak the radish slices in #applecidervinegar + sea salt while i'm prepping everything else. it gives them a little more flavor and the #ACV adds a little extra tang to the mix! *Brussels: try adding a splash of #balsamicvinegar to the Brussels sprouts before tossing them in the oven. i did this on night 2 and they were AMAZING. *potatoes: sprinkle some nutmeg over the sweet potato slices for even more flavor & variety. i also did this on night 2 & it was delightful! lmk what you think if you try it! xo