Summer Salad Bowl
Each bite bursts with flavor and texture – sweet, savory, crunchy, creamy. Summer Salad Bowl is easy to make, nourishing, and a winner for lunch or supper.
Servings: 1
Ingredients
For each salad bowl:
- 2 c. fresh greens of choice
- 1/3 c. sliced red pepper
- 1/3 c. diced cucumber
- 1/3 c. halved grape tomatoes
- 1/4 c. sliced red onion
- 1/4 c. canned chickpeas
- 1/4 c. cooked toasted quinoa
- 1 1/2 oz. fresh mozzarella
- 1/4 avocado diced
- 1/2 small peach diced
For the Peach Basil Vinaigrette
- 1/2 small peach diced
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. white wine vinegar
- 1 Tbsp. fresh chopped basil
- 1/4 tsp. fresh ground pepper
- 1 tsp. honey
- pinch kosher salt
Instructions
- Toast uncooked quinoa slightly in a saucepan on the stovetop. Then cook quinoa according to package directions. Cool or use warm. Quinoa can be prepared ahead of time and cooled.
- Prepare vinaigrette by combining all vinaigrette ingredients (peach, oil, vinegar, basil, pepper, honey, and salt) in a small bowl and blending together with a hand blender.
- Build each salad bowl using the greens as the base and arranging the rest of the salad ingredients on top (red pepper, cucumber, tomatoes, red onion, chickpeas, quinoa, mozzarella, avocado, and peaches)
- Drizzle a couple teaspoons of vinaigrette over each salad bowl and serve.