Ingredients
- Salad Base:
- Mixed greens (arugula, iceberg, romaine, lolo rosso) – 4 cups
- Cucumber, diced – 1 cup
- Tomato, diced – 1 cup
- Chickpeas, cooked and drained – 1 cup
- Avocado, diced – 1 medium
- Fried quinoa (for garnish) – ½ cup
- Feta cheese, crumbled – ½ cup
- Lemon Vinaigrette:
- Fresh lemon juice – 2 tablespoons
- Olive oil – 4 tablespoons
- Dijon mustard – 1 teaspoon
- Honey (optional, for a touch of sweetness) – 1 teaspoon
- Garlic, minced – 1 small clove
- Salt – to taste
- Black pepper – to taste
Instructions
- Prepare the Base:
- Wash and thoroughly dry the mixed greens. Place them in a large salad bowl.
- Add diced cucumber, tomato, and chickpeas to the greens.
- Dice the avocado just before serving to prevent browning, and add it to the bowl.
- Fry the Quinoa:
- Heat a non-stick pan over medium heat with a small drizzle of olive oil.
- Add cooked quinoa (make sure it’s dry) and fry it until golden and crispy, stirring frequently. Remove from heat and let it cool.
- Make the Lemon Vinaigrette:
- In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
- Assemble the Salad:
- Toss the salad base with the lemon vinaigrette to coat evenly.
- Sprinkle fried quinoa over the top as a garnish.
- Add crumbled feta cheese for the final touch.
- Serve Immediately:
- Serve the salad fresh and chilled, optionally with some crusty bread or as a side dish to your main course.
Tips:
- To add extra crunch, you can include a handful of toasted nuts or seeds.
- For a vegan option, replace feta with vegan cheese or omit it altogether.
- Adjust the vinaigrette’s sweetness or tanginess by tweaking the honey and lemon ratio.
Enjoy your vibrant and refreshing BTC Salad!
