Apart from the quinoa, this salad had black beans, tomato, sweet corn, avocado, shaved red onion, pickled fresno chiles, cilantro, crumbled queso fresco, and a roasted tomato vinaigrette dressing. There was sweetness and some chew from the corn, spice and acid from the fresnos, tang from cherry tomatoes, creaminess from the avocado, and protein from the quinoa and beans. The salad was on a bed of green and red lettuce, and it was garnished with pretty watermelon radish slices. There was some crunch from the onion, and the vinaigrette was tangy but not over-powering so I could taste all the good ingredients.
Location: Saguaro, 1800 E Palm Canyon, Palm Springs, California. Date: January 30, 2024.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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