Hey there, fellow food adventurers! 👋
Is anyone else feeling like Mother Nature is playing a bit of a prank lately? We're all dreaming of those warm, sunny days, right? But until then, let's bring the sunshine to our plates! I'm talking about embracing the season with fresh, vibrant, and utterly delicious meals. And what screams 'fresh' and 'vibrant' more than a big, beautiful green salad?
This isn't your average boring lettuce bowl, oh no! We're diving headfirst into a symphony of seasonal green goodies, all cozied up with fluffy quinoa and drizzled with a zingy lemon-herb vinaigrette. It's like a party in your mouth, and everyone's invited!
Now, you might be thinking, 'a salad? Really?' But trust me, this is no ordinary salad. It's packed with fibre to keep you feeling satisfied and energized for hours, not to mention a nutritional powerhouse that will make you feel amazing from the inside out.
Let's talk about the veggies! You have a couple of choices for how to cook them. For maximum flavor, I suggest a quick roast or char on a griddle pan—think slightly smoky, deliciously caramelized veggies. If you're looking for a lighter option, a gentle steam or boil will do the trick. But the most important thing is to not overdo it - you want that little bit of bite and a whole lot of nutritional goodness.
We're bulking this beauty up with quinoa for a gluten-free experience, but don't be afraid to experiment with other grains or pasta like orzo or freekeh. It’s all about what makes you happy!
So whether it's a light lunch or a vibrant side dish, this salad is a guaranteed hit. Let’s get our green on and make some magic happen! ✨
Recipe Time: Green Vegan Salad
Yields: 4 side servings Prep time: 20 minutes Cook time: 20 minutes
Ingredients:
- 100g / ½ cup quinoa
- 250g / 8 ½ oz broccoli
- 100g / 3 ½ oz asparagus
- 1 medium courgette/zucchini
- 65g / ½ cup frozen peas
- 100g / 3 ½ oz mixed salad leaves
- 75g / ½ cup almonds
- 1 small avocado, sliced
- Green part of 2 spring onions/scallions, sliced thinly
For the Zesty Lemon-Herb Vinaigrette (makes double):
- 80ml / ⅓ cup olive oil
- Flesh and zest of ½ lemon
- 15g / ½ oz fresh basil, mint, or both
- 1 garlic clove
- Salt and pepper, to taste
Instructions
- Get the Quinoa Going: Rinse your quinoa well and cook with a little salt and 180ml/ ¾ cup of water until all the water is absorbed. Let it rest, covered, for another 5-10 minutes to finish off. Set aside to cool completely.
- Prep the Veg: Chop broccoli into florets, snap off the woody ends of the asparagus, and slice the zucchini.
- Cook the Veg - Choose Your Adventure:
- Roast: Preheat oven to 220°C / 428°F. Toss broccoli, zucchini, and asparagus with a little olive oil and season. Roast for about 8 minutes, removing the asparagus if it's ready, then continuing with the broccoli and zucchini until cooked through.
- Steam: Steam each veggie in batches starting with the broccoli for 5-6 minutes, the zucchini for 3 minutes, the asparagus for 3-5 minutes, and the peas for about 3 minutes.
- Toast the Almonds: In a dry pan, toast the almonds until golden and fragrant, moving them frequently. Sprinkle with salt, let them cool and then roughly chop.
- Whip Up the Vinaigrette: Toss all dressing ingredients in a blender (make sure no bitter pith gets in) and blend until smooth. Adjust seasoning as desired.
- Assemble Your Masterpiece: Arrange all the salad elements on a large plate or platter, drizzle with half of the dressing, sprinkle with toasted almonds, and get ready to enjoy this beautiful bowl of deliciousness.
Notes:
- Feel free to sub the quinoa with other small pasta like orzo or other chewy grains.
- For a touch of extra decadence, add some soft vegan cheese on top!
Let me know how you get on and make sure to share your creations! Happy eating everyone! 🥰
Nutritional Info (per serving, approximate):
- Calories: 371
- Sugars: 4g
- Fats: 24g
- Saturates: 3g
- Proteins: 12g
- Carbs: 31g