Description
This Sunshine Salad combines fresh citrus, creamy avocado, and crunchy vegetables for a refreshing meal that’s perfect for summer. It’s ready in just minutes!
Ingredients
Scale
- 1 cup cooked quinoa (or your choice of grain)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 2 cups mixed greens (spinach, arugula, etc.)
- 1 orange, segmented
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
Instructions
- Cook the quinoa: Rinse the quinoa under cold water, then combine with double the amount of water in a pot. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the water is absorbed. Let it cool.
- Prep the vegetables: Chop the avocado, cucumber, bell pepper, and halve the cherry tomatoes. Segment the orange and set everything aside in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to taste.
- Combine ingredients: Add the cooled quinoa to the mixing bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
- Serve: Plate the salad on a large dish or individual bowls, topping with fresh herbs if desired.
Notes
This salad is best enjoyed fresh but can be stored in the fridge for up to 2 days. Keep dressing separate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegan
- Method: No-cook, mixing ingredients
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg