Montana Salad (with Mustard Dressing)

The Montana Salad is the all-time best-selling menu item at Jivamuktea Café.  We've added the customer favourite Mustard Dressing for you as well!

Cooking time: 15-20 Minutes
Serves: Makes 1 Salad Serving | Makes 2 ¼ cups Dressing



2.5 cups mesclun salad mix 4 cherry tomatoes
¼ cup shredded carrots ½ cup cooked quinoa
½ cup cooked black beans ¼ avocado, slice cut into 1/8 inch slices


1 cup olive oil 1 yellow onion, diced
½ cup brown rice vinegar ½ cup Dijon mustard
2 tablespoons agave 1 teaspoon paprika
¼ teaspoon cayenne pepper ½ teaspoon salt
¼ teaspoon freshly ground black pepper


Mustard Dressing

In the bowl of a food processor or in a blender jar, place olive oil, onion, vinegar, mustard, agave, paprika, cayenne, salt and pepper and blend until smooth, or place all of the ingredients in a deep bowl and blend with an immersion blender.

Montana Salad 

In a large bowl, place all the mesclun loosely and arrange the tomatoes at nine o’clock, the carrots at three o’clock, the quinoa at twelve o’clock, and the beans at six o’clock. Array the avocado slices in the center. Pour the dressing over the salad. Enjoy!



Such a nourishing treat.  And this recipe (along with over 200 others) is available in Sharon’s book Simple Recipes for Joy. Click here to order yours today!