Chef Nancy Waldeck of Cancer Wellness at Piedmont created a dinner-worthy salad that is simple to prepare and packed with nutrient-rich fruits and vegetables.

Dressing Ingredients:

• 2 cups of strawberries, stemmed
• ¼ cup of fresh lemon juice
• ¼ cup of lemon zest
• 1 tablespoon of Dijon mustard
• ½ cup of extra virgin olive oil
• Black pepper and sea salt to taste

Salad Ingredients:

• 3 cups of quinoa, prepared
• 12 asparagus spears, roasted and chopped
• 2 ripe avocados, chopped
• ¼ cup of basil, cut into long, thin strips
• 4 cups of mixed greens
• ½ cup of chopped toasted almonds

Step One

To prepare the dressing, place the strawberries on an aluminum foil-lined sheet tray that has been sprayed with nonstick spray. Roast in the oven for 10 minutes at 400 degrees. Remove from the oven and let cool briefly, then coarsely chop.

Step Two

Whisk together the lemon juice, mustard and olive oil. Add strawberries and season with salt and pepper.

Step Three

To make the salad, gently combine the quinoa, asparagus, avocados and basil.

Step Four

Spoon the quinoa mixture over a bed of arugula and drizzle with dressing. Top with almonds and additional basil if desired.

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