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Rainbow Salad with Lemon Vinaigrette

Rainbow Salad with Lemon Vinaigrette
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Elevate your lunch experience with this Rainbow Salad with Lemon Vinaigrette! This vibrant dish bursts with colorful vegetables and fruits, bringing a symphony of flavors and textures to your plate. Packed with nutrient-dense ingredients, including protein-rich chickpeas and wholesome quinoa, this salad is not only visually stunning but also incredibly satisfying. The tangy lemon vinaigrette ties everything together, making each bite refreshing and delicious. Perfect for meal prep or as a crowd-pleaser at gatherings, this salad can be enjoyed on its own or paired with your favorite grilled proteins.

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)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • Pinch of salt
  • Pinch of pepper

Instructions

  1. Whisk together lemon juice, honey, Dijon mustard, olive oil, salt, and pepper in a small bowl to make the vinaigrette. Set aside.
  2. Rinse quinoa under cold water in a mesh strainer. Boil three cups of water, add quinoa, reduce heat, and simmer for about 15 minutes. Drain excess water, cover pot, and let steam for a few minutes before fluffing with a fork.
  3. While quinoa cooks, shred greens and cabbage, thaw edamame if frozen, rinse chickpeas, and quarter cherry tomatoes.
  4. In a large mixing bowl, layer shredded greens followed by cooked quinoa. Toss to combine. Arrange toppings in a rainbow pattern: purple cabbage, blueberries, edamame, chickpeas, dried mango pieces, and cherry tomatoes.
  5. Drizzle the prepared lemon vinaigrette over the salad just before serving.

Nutrition

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