High Protein Fresh Garden Vegetable Salad
Bright, refreshing, and packed with protein, this High Protein Fresh Garden Vegetable Salad is the perfect choice for a nutritious and satisfying meal. Featuring a vibrant mix of crisp salad greens, juicy cherry tomatoes, crunchy cucumbers, and sweet red bell peppers, this salad is brought to life with protein-rich add-ins like chickpeas, quinoa, and edamame. Creamy avocado and tangy crumbled feta elevate every bite, while a zesty homemade dressing of olive oil, red wine vinegar, and lemon juice ties it all together. Quick to prepare in just 20 minutes, this salad is ideal for a healthy lunch, a light dinner, or as a crowd-pleasing side dish. Perfect for those seeking a high-protein, vegetarian-friendly option that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 4 cups Mixed salad greens (such as spinach, arugula, and romaine)
- 1 cup Cherry tomatoes (halved)
- 1 medium Cucumber (sliced)
- 1 medium Red bell pepper (diced)
- 0.5 medium Red onion (thinly sliced)
- 1 cup Chickpeas (canned, drained and rinsed)
- 1 cup Quinoa (cooked)
- 1 cup Edamame (shelled and cooked)
- 0.5 cup Feta cheese (crumbled)
- 1 medium Avocado (diced)
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by cooking the quinoa as per the package instructions. Once cooked, let it cool to room temperature.
In a small bowl or a jar with a lid, combine olive oil, red wine vinegar, lemon juice, minced garlic, salt, and black pepper. Whisk or shake well to blend the dressing.
In a large salad bowl, add the mixed salad greens, halved cherry tomatoes, sliced cucumber, diced red bell pepper, and thinly sliced red onion.
Add the drained and rinsed chickpeas, cooked quinoa, and shelled edamame to the bowl for the protein components.
Toss the salad gently to combine all the ingredients evenly.
Add diced avocado and crumbled feta cheese on top of the salad.
Drizzle the dressing over the salad. Toss gently again to coat the salad with the dressing.
Serve immediately or refrigerate for up to 2 hours for the flavors to meld before serving.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 30.9 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1016 mg | 78% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3899 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
