Salmon and Mint Quinoa Salad - Wedge Community Co-ops

Ingredients

• 1 cup cooked quinoa
• 1 ½ cups green beans, sliced width-wise into ¼” lengths
• 4 cups napa cabbage, sliced into ½” slices
• 2 cups baby spinach, packed
• 1 cup cherry tomatoes, halves
• ½ cup fresh mint leaves, coarsely chopped
• 2 cups (about 12 oz) cooked salmon filets*, broken in ½” – ¾” pieces
• 1/3 cup olive oil
• ¼ cup unflavored nut milk
• 1 lemon, zest + juice
• 1 clove garlic
• ½ tsp. salt
• ¼ tsp. fresh ground black pepper