Name: Vibrant Green Vegan Salad for a Refreshing, Healthy Meal
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup quinoa (Substitution: Small pasta like orzo or chewy grains like freekah can be used.); 4 cups mixed salad leaves (Any seasonal salad greens work well.); 0.5 head broccoli (Use half a medium head for this recipe.); 1 bunch asparagus (Keep it slightly firm when cooked for better texture.); 1 medium courgette/zucchini (Sliced thinly for even cooking.); 1 cup frozen peas (Use petit pois for a delicate touch.); 0.5 cup almonds (Can substitute with other nuts or seeds.); 1 medium avocado (Sliced before serving for an appealing presentation.); 2 stalks spring onions/scallions (Use the green part for color and bite.); 1 medium lemon juice (Freshly squeezed is best for maximum flavor.); 3 tablespoons olive oil; 1 pinch salt; 1 pinch pepper; 0.25 cup herbs (Try fresh basil or parsley for an extra burst of flavor.)

As the golden sun begins to warm the day, I find myself craving something light and vibrant—like a burst of spring in a bowl. Enter my Green Vegan Salad with Quinoa and Lemony Vinaigrette. Packed with fresh seasonal greens and protein-rich quinoa, this salad isn’t just visually stunning; it's a quick and healthy option that whisks away the heaviness often found in fast food. With minimal prep time, it serves as the perfect canvas for your favorite crunchy veggies and creamy avocado. Each bite offers a satisfying mix of textures, leaving you refreshed and revitalized. Curious about how to elevate your lunch or dinner game with this delightful dish? Keep reading!

Why is this salad a must-try?

Freshness and Flavor: Each ingredient brings its own vibrant taste, creating an explosion of freshness in your mouth. Nutritious Boost: Packed with protein from quinoa and fiber from veggies, this salad fuels your body while satisfying your cravings. Quick Prep: With minimal cooking time, you can whip this up in no time—perfect for busy weekdays! Versatile Options: Feel free to customize with seasonal veggies or swap nuts for seeds, allowing for endless creativity. Eye-Catching Presentation: The beautiful array of green hues makes this salad a showstopper at any meal, sure to impress guests and family alike!

Green Vegan Salad Ingredients

• Dive into fresh flavors and textures with these wholesome components!

For the Base

Quinoa – Provides a gluten-free base, adding protein and texture. Substitution: Small pasta like orzo or chewy grains like freekah can be used.
Mixed Salad Leaves – A base layer for freshness and volume. Any seasonal salad greens work well.

For the Vegetables

Broccoli – Adds crunch and enhances fiber content. Note: Use half a medium head for this recipe.
Asparagus – Contributes a fresh, slightly earthy flavor. Keep it slightly firm when cooked for better texture.
Courgette/Zucchini – Adds moisture and lightness. Sliced thinly for even cooking.
Frozen Peas – Provide sweetness and vibrant color. Use petit pois for a delicate touch.

For the Garnish

Almonds – Offer crunch and healthy fats for satiety. Can substitute with other nuts or seeds.
Avocado – Adds creaminess and healthy fats. Sliced before serving for an appealing presentation.
Spring Onions/Scallions – Provide a mild onion flavor to elevate the salad. Use the green part for color and bite.

For the Dressing

Lemon Juice – Brightens up the flavors with a zesty kick. Freshly squeezed is best for maximum flavor.
Herbs – Adds an aromatic touch that enhances the dish's overall freshness. Try fresh basil or parsley for an extra burst of flavor.

Step‑by‑Step Instructions for Green Vegan Salad

Step 1: Prepare Quinoa
Start by rinsing 1 cup of quinoa under cold water to enhance its nutty flavor. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring this mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Once cooked, remove from heat and let it cool.

Step 2: Cook Vegetables
While the quinoa cools, prepare your vegetables. Chop half a medium head of broccoli and trim the ends of the asparagus, cutting them into 2-inch pieces. You can either steam them for about 4-5 minutes until slightly firm or roast them in a preheated oven at 400°F (200°C) for 10-12 minutes. Both methods will help retain their vibrant color and nutrients, enhancing your Green Vegan Salad.

Step 3: Combine Ingredients
In a large mixing bowl, add the cooled quinoa, steamed or roasted broccoli, asparagus, thinly sliced courgette, and 1 cup of frozen peas. Gently fold in a generous handful of mixed salad leaves, ensuring that everything is evenly mixed. Add ½ cup of roughly chopped almonds for an extra crunch that complements the fresh ingredients in the salad beautifully.

Step 4: Make Vinaigrette
For the zesty lemony vinaigrette, whisk together the juice of 1 lemon, 3 tablespoons of olive oil, and a pinch of salt and pepper in a separate small bowl. If desired, mix in finely chopped herbs like basil or parsley for added freshness. The vinaigrette will add a delightful brightness to your Green Vegan Salad, enhancing all the flavors harmoniously.

Step 5: Dress Salad
Drizzle the prepared vinaigrette over the salad ingredients in the mixing bowl. Gently toss everything together using salad tongs or two large forks, ensuring every component is well-coated with the dressing. This step is crucial as the dressing will elevate the overall flavor of your Green Vegan Salad, making it irresistible and mouthwatering.

Step 6: Garnish and Serve
Finally, slice a ripe avocado and distribute the pieces atop the salad. Then sprinkle finely chopped spring onions for an added burst of mild onion flavor and color. Serve chilled or at room temperature. Your vibrant Green Vegan Salad with Quinoa and Lemony Vinaigrette is now ready to delight everyone at the table!

Make Ahead Options

These Green Vegan Salad with Quinoa and Lemony Vinaigrette are perfect for meal prep, making your busy weeknights a breeze! You can cook the quinoa and refrigerate it in an airtight container up to 3 days in advance—allow it to cool fully before storing to keep it fluffy. The vegetables can also be steamed or roasted ahead of time and stored separately for up to 2 days to maintain their vibrant color and crunch. When ready to serve, simply combine all components, dress with the vinaigrette, and top with slices of avocado and spring onions. This way, you'll have a delightfully fresh salad ready in minutes, just as delicious as if you made it that day!

Green Vegan Salad Variations

Feel free to get creative with your Green Vegan Salad, adding your favorite twists and flavors for a truly personalized dish!

Nut-Free: Swap almonds for sunflower seeds or pumpkin seeds to keep it crunchy while being nut-free.
Roasted Chickpeas: Incorporate crispy roasted chickpeas for a protein-packed and satisfying addition that elevates the salad's heartiness.
Extra Greens: Mix in other seasonal greens like kale or arugula for an added dimension that enhances both flavor and nutrition.
Herb Explosion: Use a variety of fresh herbs like cilantro or dill in your vinaigrette to take the flavor to fresh heights, making each bite more aromatic.
Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes for a pleasant heat that contrasts beautifully against the creamy avocado.
Mediterranean Flair: Toss in some olives and cherry tomatoes for a Mediterranean twist that complements the freshness of the greens.
Creamy Addition: Include a dollop of hummus or tahini dressing for a creamy element that balances the salad’s crisp textures.
Citrus Burst: Experiment with different citrus juices like lime or orange in your vinaigrette for a zingy citrus note that brightens the entire dish.

With these variations, your Green Vegan Salad can be endlessly delightful! Looking for more vibrant ideas? Check out my recipes for Avocado Egg Salad and Tofu Caesar Salad for a twist on healthy eating!

Expert Tips for Green Vegan Salad

Vegetable Cooking: Avoid overcooking your vegetables; they should be firm for maximum crunch and nutrition. This will keep your Green Vegan Salad vibrant and fresh!
Quinoa Rinsing: Always rinse quinoa before cooking to remove its natural coating, which can taste bitter. This enhances both flavor and texture.
Flavorful Vinaigrette: For an extra burst of flavor, use freshly squeezed lemon juice and add herbs like basil or parsley to your vinaigrette.
Customize Ingredients: Don’t be afraid to experiment! Swap out veggies or nuts based on what's in season or your personal preferences to make your Green Vegan Salad uniquely yours.
Make Ahead: Prep your salad components in advance and mix with the dressing just before serving to maintain freshness and prevent sogginess.

How to Store and Freeze Green Vegan Salad

Fridge: Store any leftover Green Vegan Salad in an airtight container for up to 1 day. To maintain freshness, keep the dressing separate until ready to serve.
Freezer: This salad isn't ideal for freezing due to the texture of the veggies and greens. It's best enjoyed fresh!
Reheating: If you have leftover cooked quinoa, you can reheat it gently in the microwave. Add a splash of water to maintain moisture.
Meal Prep: Prepare components in advance! Store quinoa and chopped veggies separately in the fridge, then combine for a quick fresh meal throughout the week.

What to Serve with Green Vegan Salad

This delightful green dish is the perfect centerpiece for a fresh and vibrant meal that invigorates your senses.

Creamy Avocado Toast: The smooth texture and richness of avocado pair beautifully with the crunchy salad, creating a satisfying bite.
Quinoa Stuffed Peppers: The flavorful, protein-packed peppers complement the salad's lightness while maintaining a wholesome, healthy profile.
Zesty Lemon Hummus: A tangy dip that adds an extra layer of flavor; perfect for scooping up with crisp veggie sticks or pita chips.
Grilled Vegetable Skewers: Charred and smoky, featuring seasonal veggies, these skewers add depth in flavor while enhancing the dish’s colorful appeal.
Chilled White Wine Spritzer: A refreshing drink to sip on, this light, bubbly beverage elevates your meal with a zesty twist.
Fruit Salad Medley: A sweet, juicy contrast to the salad, a mix of seasonal fruits offers a pop of color and sweetness, rounding out the meal.
Zucchini Noodles: Light and fresh, these noodles can be served with a simple sauce, adding a delightful base that pairs wonderfully with the salad’s textures.
Almond Butter Cookies: For dessert, these chewy cookies bring a nutty sweetness that complements the crunchy notes of your Green Vegan Salad.

Green Vegan Salad Recipe FAQs

How do I choose ripe vegetables for the salad?
Absolutely! When selecting vegetables for your Green Vegan Salad, look for vibrant colors and crisp textures. For broccoli, choose florets that are bright green without dark spots, and opt for asparagus that is firm and not limp. Courgettes should feel smooth and firm, while peas should be bright green. Freshness is key!

What’s the best way to store leftovers?
Very! Store any leftover Green Vegan Salad in an airtight container in the refrigerator for up to 1 day. To keep the salad fresh and avoid wilting, I recommend placing the dressing in a separate container until you're ready to enjoy it again. This way, your salad stays crisp and delicious!

Can I freeze this salad for later?
Not recommended! This Green Vegan Salad isn't ideal for freezing due to the texture of the fresh greens and cooked vegetables. Freezing may result in a mushy salad, which is far from the delightful light and crunchy experience this dish offers. Instead, I suggest preparing your salad fresh or prepping components separately for quick meals.

What should I do if my quinoa turns out mushy?
If your quinoa turns out mushy, don’t worry—it happens to the best of us! For next time, make sure to rinse the quinoa thoroughly before cooking to remove excess saponins. Cook it with a ratio of 1 part quinoa to 2 parts water and avoid stirring during cooking. Allow it to rest covered off the heat for about 5 minutes before fluffing it gently with a fork.

Are there any allergens I should consider?
Yes! If you're cooking for someone with allergies, be aware that almonds can be a concern, so feel free to replace them with sunflower seeds for a nut-free option. Additionally, ensure that the herbs you use are safe for the individual's dietary needs. This way, everyone can enjoy your Green Vegan Salad without worry!