Your go-to spring salad is here.
by Lindsay Evans
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Alright guys, the warm weather is finally here, and that means our yearning has gone from warming and rustic slow cooker meals to the freshest of salads, seemingly overnight. So, we've come up with what we're officially calling 'the ultimate spring salad'. Loaded with fresh and vibrant spring vegetables (think cherry tomatoes, cucumber, fresh peas, carrots and peppers) and drizzled with a lemony vinaigrette, this salad is pure health. We've even tossed in some cooked quinoa and chickpeas for a healthy dose of omega 3's and protein and crumbled in some goat cheese (as really, a little indulgence is still in order right?). Dig in guys, this one's set to become your go-to spring salad.
Not sure how to cook quinoa? Check out our guide to cook it perfectly everytime!
1 cup fresh peas
1 container cherry or grape tomatoes, halved
4 baby cucumbers, chopped
1 orange pepper, seeded and chopped
1 cup grated or julienned carrot
1 can chickpeas, drained and rinsed well
1 cup cooked quinoa
2 tbsp freshly chopped parsely
Zest and juice of 1 lemon
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
1/4 tsp each sea salt and freshly ground black pepper
Bring a medium pot of water to a boil. Add peas and blanch until bright green and tender, about 2 to 4 minutes. Drain and immediately plunge peas into an ice bath to stop the cooking process. Set aside.
Meanwhile, in a large bowl combine tomatoes, cucumber, pepper, carrot, chickpeas and cooked quinoa. Toss to combine. Drain and add peas once they are ready.
In a small bowl, whisk together lemon juice, lemon zest, Dijon, olive oil, sea salt and pepper, until emulsified. Drizzle over salad and toss gently to coat well. Divide salad between plates or bowls and sprinkle with parsley and crumbled goat cheese. Serve immediately.