Description
This vibrant and nutritious Green Vegan Salad is a delicious combination of quinoa, fresh vegetables, mixed salad leaves, almonds, and a zesty herb dressing. Perfect for a light lunch or as a refreshing side dish.
Ingredients
Units
Scale
Salad:
- 100 g / 1/2 cup quinoa
- 250 g / 8 3/4 oz broccoli (1/2 medium)
- 100 g / 3 1/2 oz asparagus
- 1 medium courgette / zucchini
- 65 g / 1/2 cup frozen peas or petit pois
- 100 g / 3 1/2 oz mixed salad leaves
- 75 g / 1/2 cup almonds
- 1 small avocado, sliced
- green part of 2 spring onions / scallions, sliced thinly
Dressing:
- 80 ml / 1/3 cup olive oil
- flesh and zest half a lemon
- 15 g / 1/2 oz basil, mint or both
- 1 garlic clove
- salt and pepper, to taste
Instructions
- Rinse and Cook Quinoa: Rinse quinoa well and cook in water until tender. Cool completely.
- Prepare Vegetables: Cut broccoli, asparagus, and zucchini.
- Roast Vegetables: Coat and roast broccoli, zucchini, and asparagus.
- Steam Vegetables: Steam broccoli, zucchini, asparagus, and peas.
- Toast Almonds: Toast almonds until golden. Chop roughly.
- Make Dressing: Blend olive oil, lemon, herbs, garlic, salt, and pepper until smooth.
- Assemble Salad: Arrange salad elements on a platter, dress with the prepared dressing, and sprinkle with toasted almonds.
Notes
- *Small pasta or chewy grains can be used instead of quinoa.
- Serve 4 as a side dish.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 calories
- Sugar: 5g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 2.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
