Vegetarian Salad Lunch
A vibrant and filling vegetarian salad perfect for lunch, packed with fresh vegetables, protein-rich toppings, and a homemade zesty dressing.
Equipment
- Large mixing bowl
- Mason jar (for dressing)
Ingredients
- 4 cups mixed salad greens combination of spinach, arugula, and butter lettuce
- 1 Persian cucumber thinly sliced
- 1 cup cherry tomatoes halved
- 1 medium carrot julienned
- 1 ripe avocado sliced
- 1 bell pepper thinly sliced
- 1/4 red onion thinly sliced
- 1/2 cup cooked quinoa
- 1 cup roasted chickpeas
- 1/4 cup mixed fresh herbs basil, mint, or parsley
- 1/3 cup mixed nuts and seeds almonds, pumpkin seeds
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic finely grated
- 1 teaspoon maple syrup
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Wash and dry all greens thoroughly using a salad spinner. Tear into bite-sized pieces if necessary.
- Prepare all vegetables: slice cucumber, halve tomatoes, julienne carrots, slice avocado, cut bell pepper, and thinly slice red onion.
- In a mason jar, combine all dressing ingredients. Seal tightly and shake vigorously until well emulsified.
- In a large mixing bowl, create a bed of mixed greens.
- Arrange prepared vegetables in sections over the greens.
- Top with cooked quinoa and roasted chickpeas.
- Sprinkle with fresh herbs and mixed nuts and seeds.
- Just before serving, drizzle with desired amount of dressing and toss gently.
Notes
- For meal prep: Store greens and vegetables separately. Pack dressing in a separate container.
- Avocado can be added just before serving to prevent browning.
- Customize protein options by substituting chickpeas with tofu or tempeh.
- Dressing can be made ahead and stored in the refrigerator for up to 5 days.
- For a gluten-free version, ensure all ingredients are certified gluten-free.
- Adjust portions based on your hunger level and activity.