Rainbow Salad with Lemon Vinaigrette
Rainbow Salad with Lemon Vinaigrette is a vibrant and nutritious dish that elevates your lunch experience. Bursting with colors and flavors, this salad combines nutrient-dense ingredients like quinoa, edamame, chickpeas, and fresh fruits to create a delightful medley. Perfect for any occasion, whether it’s a summer picnic or a quick meal at home, the tangy lemon vinaigrette ties everything together beautifully. This salad not only looks stunning on your plate but also packs a protein punch and is simple to prepare. Make it ahead for meal prep or serve it fresh—either way, it’s bound to impress!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 cup cooked quinoa
- 4 cups shredded greens
- 2 cups shredded purple cabbage
- 1 cup shelled edamame
- ½ cup blueberries
- 1 cup chickpeas
- ½ cup dried mango (chopped)
- 1 cup cherry tomatoes
- 1 lemon (juice only – about 3 tablespoons juice)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- Pinch of salt and pepper
Instructions
- In a small bowl, whisk together lemon juice, honey, Dijon mustard, olive oil, salt, and pepper for the vinaigrette. Set aside.
- Rinse quinoa using a mesh strainer. Cook in boiling water for about 15 minutes until tender; drain excess water and let steam covered.
- While quinoa cooks, prepare the vegetables: shred greens and cabbage, thaw edamame if frozen, rinse chickpeas thoroughly, and quarter cherry tomatoes.
- In a large bowl, combine shredded greens and quinoa gently. Arrange toppings in a rainbow pattern: purple cabbage first followed by blueberries, edamame, chickpeas, dried mango, and cherry tomatoes.
- Drizzle with vinaigrette just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 9g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg