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Spring Picnic Salad

A fresh and nutritious salad perfect for spring picnics, made with mixed greens, quinoa, and an array of colorful vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups mixed salad greens (spinach, arugula, or romaine)
  • 1 cup cooked quinoa (for a high-protein meal)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup feta cheese, crumbled (optional for a lighter option)
  • 1/2 cup chickpeas, rinsed and drained (rich in fiber)
  • 1/4 cup fresh parsley, chopped
Dressing Ingredients
  • 1 medium Juice of 1 lemon (for freshness)
  • 2 tablespoons olive oil (heart-healthy fat)
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by cooking the quinoa according to the package instructions. Let it cool before mixing it with the other ingredients.
  2. Wash the salad greens, cherry tomatoes, and cucumber thoroughly. Use a sharp knife to chop the veggies into bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine the cooked quinoa, salad greens, halved cherry tomatoes, diced cucumber, chickpeas, and chopped parsley.
Making the Dressing
  1. In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper to taste.
Serving
  1. Pour the dressing over the salad and gently toss everything together until all the ingredients are well coated.
  2. If you’re using feta cheese, sprinkle it over the salad and give it one last gentle toss.
  3. Your picnic salad is ready to enjoy immediately or can be packed into food storage containers for your picnic later.

Notes

Store this salad in the refrigerator for up to 3 days in a covered container. Keep the dressing separate until you’re ready to serve for the best freshness. This salad can be served as a side dish or a main meal.