Spring Chopped Salad Bowl With Mustard Vinaigrette
20m prep 0s cook 20m ready
A fresh spring chopped salad with radishes, sugar snap peas, and a mustard vinaigrette. Chickpeas and quinoa add protein and fiber.
Ingredients
- 473 ml cooked quinoa
- 473 ml cooked chickpeas
- 473 ml sugar snap peas sliced
- 473 ml chopped romaine lettuce or spring mix
- 473 ml spinach sliced
- 473 ml diced cucumber
- 118 ml diced carrot
- 118 ml diced radish
- 118 ml diced cherry tomato
- 1 medium avocado diced
- 29.6 ml thinly sliced green onion (green parts only)
- 29.6 ml chopped fresh mint
- 118 ml Mustard Vinaigrette
- 0.5 medium lemon halved
- 78.1 ml extra-virgin olive oil
- 29.6 ml balsamic vinegar
- 4.93 ml Dijon mustard
- 1 clove garlic minced
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 13 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 339 mg
- Iron: 12.4 mg
- Magnesium: 435 mg
- Phosphorus: 997 mg
- Potassium: 2249 mg
- Zinc: 7.22 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 473 ml cooked quinoa
- 473 ml cooked chickpeas
- 473 ml chopped romaine lettuce or spring mix
- 473 ml diced cucumber
- 118 ml diced carrot
- 118 ml diced radish
- 118 ml diced cherry tomato
- 29.6 ml thinly sliced green onion (green parts only)
- 29.6 ml chopped fresh mint
- 118 ml Mustard Vinaigrette
- 78.1 ml extra-virgin olive oil
- 29.6 ml balsamic vinegar
- 4.93 ml Dijon mustard
- sea salt
- freshly ground black pepper
Prepare
- Slice 473 ml sugar snap peas
- Slice 473 ml spinach
- Dice 1 medium avocado
- Halve 0.5 medium lemon
- Mince 1 clove garlic
Let's Cook
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Step 1.
In a small bowl, whisk together ⅓ cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 clove minced garlic, a pinch of sea salt, and a pinch of freshly ground black pepper until emulsified. Taste and adjust seasoning if desired; set aside.
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Step 2.
In a large bowl, combine 2 cups cooked quinoa, 2 cups cooked chickpeas, 2 cups sliced sugar snap peas, 2 cups chopped romaine lettuce or spring mix, 2 cups sliced spinach, 2 cups diced cucumber, ½ cup diced carrot, ½ cup diced radish, ½ cup diced cherry tomato, 1 medium diced avocado, 2 tablespoons sliced green onion (green parts only), and 2 tablespoons chopped fresh mint. Stir well until evenly mixed.
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Step 3.
Divide the salad mixture between two bowls. Drizzle each bowl with the mustard vinaigrette and garnish with a lemon wedge.
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