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Rainbow Salad with Lemon Vinaigrette

Rainbow Salad with Lemon Vinaigrette
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Brighten your day with this vibrant Rainbow Salad with Lemon Vinaigrette! Bursting with an array of colors and flavors, this refreshing salad features protein-rich quinoa and chickpeas, combined with crunchy edamame, sweet mango, and tangy blueberries. Drizzled with a zesty lemon vinaigrette, it’s not just visually appealing but also a powerhouse of nutrition. Ideal for a quick lunch or as a side dish at gatherings, this salad is versatile and easy to prepare in just 30 minutes.

Ingredients

Scale
  • 1 cup cooked quinoa
  • 4 cups shredded greens
  • 2 cups shredded purple cabbage
  • 1 cup shelled edamame
  • 1 cup cherry tomatoes
  • ½ cup blueberries
  • ½ cup chopped dried mango
  • 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.
  2. Rinse quinoa in a mesh strainer and cook in boiling water until tender (about 15 minutes). Drain excess water and let steam.
  3. While quinoa cooks, shred greens and cabbage, thaw edamame (if frozen), rinse chickpeas, and quarter cherry tomatoes.
  4. In a large bowl, layer shredded greens followed by quinoa. Toss gently to combine ingredients.
  5. Arrange toppings in a rainbow pattern: purple cabbage, blueberries, edamame, chickpeas, dried mango pieces, and cherry tomatoes.
  6. Drizzle vinaigrette over the salad just before serving.

Nutrition

Find it online: https://recipzy.com/rainbow-salad-with-lemon-vinaigrette/