Bikini Bod Asian Salad

Hello friends…

I’m terrible at something called consistency. I’d like to say i’m too busy planning a wedding but really, i’m not. Truthfully, the ‘big’ things were ironed out months ago and the rest will be taken care of with the help of our amazing wedding planners. On the topic of weddings, I just read this article about being a bridesmaid. I feel like every girl should read this whether or not they are a bridesmaid right now.

Anyway, in effort to get my desired wedding/bikini bod I am downing this salad. It is gluten free, dairy free, and vegan! Serve it after or alongside a green salad. Enjoy!

Asian Avocado and Corn Quinoa Salad


2 tablespoons lemon juice
1 tablespoon Tamari
1.5 teaspoon raw apple cider vinegar
1 teaspoon olive oil


5 spears asparagus, chopped into small-bite-size pieces
10 grape tomatoes
1/4 cup chopped red onion
1/2 avocado, chopped
2 cups cooked quinoa (soaked overnight prior to cooking if you have time)
1/2 cup frozen corn
1/2 cup (or more) of sprouts
1/4 cup chopped cilantro
salt and pepper, to taste

Place the first ingredients in a bowl and whisk till combined. place the remaining ingredients in your bowl and fold into the dressing. Make sure you stir once everything is in the bowl so that the quinoa doesn’t soak up the dressing before everything else is coated. The sprouts make this dish!

P.s. thanks to my lovely sisters and friends that are my bridesmaids right now. You’re the sweetest. 

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