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Summer Salad Recipe with Quinoa and Creamy Poppy Seed Dressing
This Summer Salad with Quinoa Recipe and Creamy Poppy Seed Dressing is loaded with nutrients and perfect for those hot summer days.
Servings:
4
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Ingredients
US Customary
Metric
For the Dressing:
¼
cup
of whole fat yogurt
juice of 1 lemon
2
tablespoons
of white balsamic vinegar
1
tablespoon
of honey
½
cup
of avocado oil
1
teaspoon
of poppy seeds
Kosher salt and fresh cracked pepper to taste
For the Salad:
2
cups
of cooked and chilled Bob’s Red Mill Quinoa
8
cups
of packed leafy greens
2
cooked chicken breasts
,
sliced, or 1 cup of pulled rotisserie chicken
½
cup
of blackberries
½
cup
of raspberries
½
cup
of blueberries
½
cup
of strawberries
½
cup
of pitted assorted cherries
1
peeled
,
seeded and sliced avocado
1
cup
of sliced assorted cherry tomatoes
microgreens for garnish
sea salt and fresh cracked pepper to taste.
Instructions
Dressing: Whisk all of the ingredients together in a medium-size bowl or shake in a mason jar until combined. Chill before using.
Salad: Combine all of the ingredients together in a large bowl and dress with dressing.
Serve!
Notes
Chef Notes:
As for most of
my recipes it is my recommendation to use it as a guide and swap out ingredients as you see fit.
The quinoa needs to
be cold for this salad so chill after cooking.
Please also feel free
to add grilled salmon or grilled steak to this salad.
Nutrition
Calories:
305
kcal
Carbohydrates:
22
g
Protein:
17
g
Fat:
17
g
Saturated Fat:
2
g
Cholesterol:
38
mg
Sodium:
126
mg
Potassium:
478
mg
Fiber:
4
g
Sugar:
8
g
Vitamin A:
640
IU
Vitamin C:
29
mg
Calcium:
58
mg
Iron:
2.3
mg
Author:
Chef Billy Parisi