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–+ servings

Green Spring Grain Salad with Broccolini, Cucumber Ribbons & Lemon Herb Vinaigrette

Course: Brunch, Healthy Bowl, Salad
Keyword: Assembled, Fresh Seasonal, Plant-Forward
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
A fresh vegetarian spring salad with grains, broccolini, cucumber ribbons, greens, peas, feta, toasted nuts, herbs, and lemon vinaigrette.
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Ingredients

  • 1 cup cooked quinoa farro, couscous, or pearl couscous
  • 1 bunch broccolini trimmed
  • 2 cups kale arugula, baby spinach, or mixed tender greens
  • 1 cup fresh or frozen peas
  • 1 medium cucumber shaved into ribbons
  • 1/3 cup crumbled feta or goat cheese
  • 1/4 cup toasted almonds pistachios, walnuts, or pine nuts
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh mint chopped, optional
  • Microgreens optional
  • Sea salt to taste
  • Black pepper to taste

Lemon Herb Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove grated
  • 1 tablespoon fresh dill or parsley finely chopped
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions

  • Prepare grains according to package directions and let cool slightly.
  • Blanch broccolini in salted water for 2–3 minutes.
  • Add peas during the last 30 seconds of cooking.
  • Drain, rinse briefly with cool water, and pat dry.
  • Shave cucumber into ribbons with a vegetable peeler.
  • Whisk together the vinaigrette ingredients.
  • Combine grains, greens, broccolini, peas, cucumber ribbons, and herbs in a large bowl.
  • Drizzle with vinaigrette and toss gently.
  • Top with feta, toasted nuts, microgreens, and black pepper.
  • Serve immediately.

Notes

For a vegan version, use dairy-free feta or avocado. For a gluten-free version, use quinoa instead of farro or couscous.