Super Salad
Meet your new favorite powerhouse meal: the Super Salad! Brimming with vibrant ingredients, this nutrient-packed recipe combines fresh baby spinach, peppery arugula, juicy cherry tomatoes, crisp cucumber, and sweet carrot for a delicious base that’s as colorful as it is healthy. Toss in creamy avocado, zesty red onion, protein-rich quinoa, and crunchy sunflower seeds for layers of texture and flavor, then finish with a tangy homemade dressing made from extra virgin olive oil, fresh lemon juice, Dijon mustard, and a touch of honey. Whether topped with optional crumbled feta cheese or enjoyed dairy-free, this quick-to-prepare dish is the ultimate guilt-free indulgence—perfect for lunch, dinner, or a refreshing side. Ready in just 20 minutes and packed with antioxidants, healthy fats, and plant-based protein, this superfood salad is as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 4 cups Baby spinach
- 2 cups Arugula
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 large Carrot
- 1 large Avocado
- 0.25 medium Red onion
- 1 cup Cooked quinoa
- 0.5 cup Feta cheese (optional)
- 2 tablespoons Raw sunflower seeds
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and thoroughly dry the baby spinach and arugula. Place them in a large salad bowl.
Rinse the cherry tomatoes and slice them in half. Add them to the bowl.
Peel and thinly slice the cucumber and carrot. Add these to the bowl for crunch.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice it into chunks and gently toss it into the salad.
Thinly slice the red onion and add it to the salad. Use less if you prefer a milder onion flavor.
Add the cooked quinoa to the salad for added texture and protein.
If using, crumble the feta cheese over the salad and sprinkle with sunflower seeds for a nutty crunch.
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to form the dressing.
Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.
Serve immediately, or chill for 10 minutes for a refreshing, slightly cooled salad.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 12.5 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1262 mg | 27% | |
*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.
