Healthy Superfood Salad
A vibrant salad packed with superfoods that combines flavor, texture, and nutrition for a refreshing meal or side dish.
Ingredients
For the Base
- 4 cups Mixed greens (spinach, arugula, kale) Feel free to substitute with your favorite leafy greens such as romaine or collard greens.
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1 cup Red bell pepper, diced
- 1 medium Avocado, diced Use ripe avocados for creaminess; they should yield slightly when pressed.
- 1 cup Quinoa, cooked If gluten-free, quinoa is a great option; you can use cooked brown rice or another grain if you prefer.
For the Sauce
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey or maple syrup (optional) You can omit it or use agave syrup instead.
- to taste Salt and pepper
To Serve
- 1/4 cup Sunflower seeds or pumpkin seeds Add for extra crunch.
Instructions
Preparation
- In a large bowl, combine the mixed greens, cherry tomatoes, diced cucumber, diced red bell pepper, diced avocado, and cooked quinoa.
- Visual cue: The salad should be vibrant and colorful with fresh greenery.
Sauce Preparation
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup if using, and season with salt and pepper.
Assembly
- Drizzle the dressing over the prepared salad base and gently toss to combine, ensuring each component is evenly coated.
- Pro cue: Taste and adjust seasoning if needed.
Serving
- Before serving, sprinkle your choice of sunflower seeds or pumpkin seeds on top for added crunch.
Notes
You can prepare the salad in advance by chopping the vegetables and storing them separately. Store the dressing in the fridge. The salad is best enjoyed fresh to maintain the crunch of the ingredients. Freezing is not recommended due to the texture changes in greens and avocado.