Description
This Rainbow Salad with Lemon Vinaigrette is a delightful explosion of color and flavor, making it perfect for any meal. Packed with fresh ingredients like edamame, chickpeas, mango, and blueberries, this nutritious salad not only pleases the eyes but also provides a powerhouse of protein and vitamins. The zesty lemon vinaigrette brings everything together, enhancing the natural sweetness of the fruits and the crunch of the vegetables. Whether you’re looking for a healthy lunch, a vibrant side dish for dinner, or a fantastic option for meal prep, this salad fits the bill. Easy to make and incredibly versatile, it’s sure to become a favorite in your kitchen.
Ingredients
Scale
- 1 cup cooked quinoa
- 4 cups shredded greens
- 2 cups shredded purple cabbage
- 1 cup shelled edamame
- ½ cup blueberries
- 1 cup chickpeas
- ½ cup dried mango (chopped)
- 1 cup cherry tomatoes
- 1 lemon (juice only, about 3 tablespoons)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- Pinch of salt and pepper
Instructions
- Prepare the vinaigrette by whisking together lemon juice, honey, Dijon mustard, olive oil, salt, and pepper in a small bowl.
- Rinse quinoa using a mesh strainer and cook in boiling water for about 15 minutes until tender. Drain excess water and let it steam off heat.
- While quinoa cooks, shred greens and purple cabbage, thaw edamame if frozen, rinse chickpeas thoroughly, and halve cherry tomatoes.
- In a large mixing bowl, layer shredded greens followed by quinoa. Top with purple cabbage, blueberries, edamame, chickpeas, chopped mango, and cherry tomatoes in a rainbow pattern. Drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg