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Colorful Salad Bowls

A vibrant and nutritious salad filled with fresh veggies, fruits, and grains, perfect for lunch or as a side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 3 cups Mixed greens For a crunchy base
  • 1 cup Cherry tomatoes, halved Juicy additions
  • 1 cup Bell peppers, diced Add a sweet crunch
  • 1 whole Cucumber, sliced For a refreshing taste
  • 2 whole Carrots, shredded For that sweet and crunchy texture
  • 1 cup Radishes, sliced For a peppery bite
  • 1 whole Avocado, diced Creamy goodness
  • 1 cup Quinoa, cooked For protein and texture
  • optional Feta cheese, crumbled For a tangy finish
Dressing
  • 2 tablespoons Olive oil For dressing
  • 1 whole Lemon juice To brighten flavors
  • Salt and pepper To taste for seasoning

Method
 

Preparation
  1. Wash and dry the leafy greens. Place them in a large bowl to create a base.
  2. Dice the bell peppers, slice the cucumbers and radishes, and shred the carrots.
  3. Rinse quinoa under cold water and cook it according to package instructions (approximately 15 minutes).
Assembly
  1. Once all vegetables and quinoa are ready, toss them into the bowl with the greens.
  2. Gently fold in the diced avocado and feta cheese if using.
Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  2. Drizzle the dressing over the salad, toss gently, and adjust seasoning as needed.
Serving
  1. Divide salad amongst bowls and enjoy immediately or chill until ready to serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep dressing separate until ready to eat.