Spring Green Salad with Parsley and Blue Cheese Recipe

Introduction

This spring green salad with parsley and blue cheese is a fresh, vibrant dish perfect for light lunches or side servings. With tender greens softened by hot water and the rich tang of blue cheese, it offers a delightful mix of textures and flavors.

Ingredients

• 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
• ½ large bunch of parsley, chopped
• 250g ready-cooked quinoa
• 1 small red onion, finely sliced
• 100g blue cheese, crumbled (ensure vegetarian if needed)
• 1 lemon, zested and juiced
• 1 tsp Dijon mustard
• 1 tbsp rapeseed oil
• 35g walnuts, roughly chopped (optional)

Instructions

1. Step 1: Boil the kettle. Place the spring greens into a large heatproof bowl and cover with boiling water from the kettle. Let them stand for 2 minutes to soften slightly.
2. Step 2: Drain the greens well and spread them out on a plate lined with kitchen paper to absorb excess water. Leave to cool for 2 minutes.
3. Step 3: In a mixing bowl, toss together the chopped parsley, cooked quinoa, and finely sliced red onion.
4. Step 4: Add the cooled spring greens to the bowl, scatter over the crumbled blue cheese, and gently toss everything together with your hands to combine.
5. Step 5: In a jug, whisk together the lemon zest and juice, Dijon mustard, and rapeseed oil to create the dressing.
6. Step 6: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
7. Step 7: Transfer the salad to a large serving platter or individual bowls. Sprinkle the chopped walnuts on top, if using, and serve immediately.

Tips & Variations

• For a nut-free version, omit the walnuts or replace them with toasted pumpkin seeds for added crunch.
• If you prefer a creamier dressing, add a spoonful of natural yogurt or crème fraîche to the lemon dressing.
• Try adding sliced radishes or cucumber for extra crispness and color.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. To prevent the greens from becoming soggy, keep the dressing separate and toss just before serving. This salad is best enjoyed fresh and does not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh quinoa instead of ready-cooked?

Yes, but you will need to cook the quinoa according to package instructions and let it cool completely before adding it to the salad.

Is the blue cheese necessary, or can I substitute it?

Blue cheese adds a distinctive tang, but you can substitute it with feta or goat cheese for a milder flavor that still complements the greens nicely.

Spring Green Salad with Parsley and Blue Cheese Recipe

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★★★★★

4.6 from 108 reviews

• Author: Luna
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and vibrant Spring Green Salad combining tender baby leaves with fresh parsley, nutty quinoa, and creamy blue cheese, all brought together by a zesty lemon and Dijon mustard dressing. Perfect as a light lunch or a colorful side dish.

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Ingredients

Scale 1x2x3x

Greens and Salad Base

• 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
• ½ large bunch of parsley, chopped
• 250g ready-cooked quinoa
• 1 small red onion, finely sliced

Cheese and Nuts

• 100g blue cheese, crumbled (ensure vegetarian if needed)
• 35g walnuts, roughly chopped (optional)

Dressing

• 1 lemon, zested and juiced
• 1 tsp Dijon mustard
• 1 tbsp rapeseed oil

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Instructions

1. Soften the Spring Greens: Boil water in a kettle. Place the spring greens into a large heatproof bowl and cover immediately with boiling water. Let them stand for 2 minutes to soften slightly. Drain the greens well and spread them out on kitchen paper-lined plate to absorb excess moisture. Allow to cool for 2 minutes.
2. Combine Salad Ingredients: In a large bowl, toss together the chopped parsley, cooked quinoa, and finely sliced red onion. Then gently fold in the softened spring greens. Scatter the crumbled blue cheese on top and lightly toss with your hands to combine everything evenly.
3. Prepare and Add Dressing: In a small jug, whisk together the lemon zest, lemon juice, Dijon mustard, and rapeseed oil until well emulsified. Pour this dressing over the salad and toss gently to coat all ingredients thoroughly.
4. Serve the Salad: Transfer the dressed salad onto a large serving platter or spoon into individual bowls. Finally, sprinkle the roughly chopped walnuts over the salad if using. Serve immediately for the freshest taste.

Notes

• Use ready-cooked quinoa to save preparation time.
• Soaking the spring greens briefly in boiling water softens their texture without cooking them fully.
• Walnuts add a nice crunch and extra nutrition but can be omitted if preferred or for nut allergies.
• Blue cheese can be substituted with a milder cheese for less intensity.
• This salad is best served fresh and not stored for long periods as the greens may wilt.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Western/Contemporary

Keywords: spring green salad, parsley salad, quinoa salad, blue cheese salad, healthy salad, quick salad recipe, vegetarian salad