Description
This vibrant and nutritious Green Vegan Salad is packed with wholesome ingredients like quinoa, broccoli, asparagus, almonds, and avocado, all tossed in a refreshing lemon herb dressing. Perfect for a light lunch or as a 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 all water is absorbed. Cool completely.
- Prepare Vegetables: Cut broccoli, asparagus, and zucchini.
- Roast: Coat and roast broccoli, zucchini, and asparagus until cooked.
- Steam: Steam broccoli, zucchini, asparagus, and peas until tender.
- Toast Almonds: Toast almonds until golden and chop roughly.
- Make Dressing: Blend olive oil, lemon, herbs, garlic, salt, and pepper until smooth.
- Assemble Salad: Arrange all salad ingredients on a platter, dress with dressing, and sprinkle with toasted almonds.
Notes
- Small pasta or chewy grains can be substituted for quinoa.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 2.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
