High Protein Mixed Greens Salad with Classic Vinaigrette
Elevate your salad game with this High Protein Mixed Greens Salad with Classic Vinaigrette—a vibrant and nutrient-packed dish perfect for a wholesome lunch or dinner. Featuring a colorful medley of crisp baby greens, juicy cherry tomatoes, creamy avocado, and crunchy cucumber, this recipe is boosted with protein-rich quinoa and tender chickpeas for a satisfying and energizing meal. Topped with crumbled feta cheese and sliced almonds for a delightful texture and finished with a tangy homemade vinaigrette infused with Dijon mustard and honey, every bite is a perfect balance of fresh and flavorful. Ready in just 35 minutes, this protein-packed salad is ideal for healthy living enthusiasts seeking a quick yet gourmet addition to their meal rotation.
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Recipe Information
Ingredients
- 5 cups mixed baby greens
- 1 cup cooked chickpeas
- 0.5 cup quinoa
- 1 cup water
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium avocado
- 0.5 cup feta cheese
- 0.25 cup sliced almonds
- 0.25 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by rinsing the quinoa in a fine mesh sieve under running water. This step helps remove its natural coating, which can make it taste bitter.
In a medium saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
Once cooked, fluff the quinoa with a fork and set aside to cool.
While the quinoa is cooling, wash and halve the cherry tomatoes. Peel the cucumber and slice it into thin rounds. Cut the avocado in half, remove the pit, score the flesh into cubes, and scoop them out with a spoon.
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, cooked chickpeas, and the cooled quinoa.
Sprinkle the crumbled feta cheese and sliced almonds over the mixed greens.
To make the vinaigrette, finely mince the garlic clove. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.
Drizzle the vinaigrette over the salad, and toss gently to ensure everything is evenly coated with the dressing.
Serve immediately, distributing the salad among individual plates or bowls.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 26.4 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 872 mg | 67% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3373 mg | 72% | |
*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.
