Description
A fresh and vibrant spring green salad featuring tender baby leaf greens, aromatic parsley, nutty quinoa, sharp blue cheese, and a zesty lemon dressing, perfect for a light and nutritious meal or side dish.
Ingredients
Scale
Salad
- 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
- ½ large bunch of parsley, chopped
- 250g ready-cooked quinoa
- 1 small red onion, finely sliced
- 100g blue cheese, crumbled (ensure vegetarian if needed)
- 35g walnuts, roughly chopped (optional)
Dressing
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard
- 1 tbsp rapeseed oil
Instructions
- Prepare the greens: Put the kettle on to boil. Place the baby leaf spring greens into a large heatproof bowl and cover them with boiling water from the kettle. Let the greens stand for 2 minutes to soften slightly. Drain the greens well, then transfer them onto a plate lined with kitchen paper. Spread the greens out in a single layer to absorb excess water, and allow them to cool for 2 minutes.
- Mix salad ingredients: In a large bowl, toss together the chopped parsley, ready-cooked quinoa, and finely sliced red onions. Add the softened spring greens and scatter the crumbled blue cheese over the top. Gently toss the salad with your hands to combine all ingredients without bruising the greens.
- Make the dressing: In a small jug, whisk together the lemon zest and juice, Dijon mustard, and rapeseed oil until emulsified and well combined.
- Dress and serve: Pour the dressing over the salad and toss gently to coat everything evenly. Transfer the salad to a large serving platter or spoon into individual bowls. If using, scatter the roughly chopped walnuts on top. Serve immediately for the freshest taste.
Notes
- This salad is best served immediately to enjoy the fresh flavors and crisp textures.
- To make it vegetarian, ensure the blue cheese used is free from animal rennet.
- Walnuts can be omitted or substituted with other nuts like pecans or almonds as preferred.
- The salad can be prepared a few minutes ahead, but avoid dressing it too far in advance to prevent wilting.
- For a gluten-free version, ensure the quinoa is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 2 minutes (softening greens only)
- Category: Salad
- Method: No-Cook
- Cuisine: International
Keywords: spring green salad, parsley salad, blue cheese salad, quinoa salad, lemon dressing, fresh salad
