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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
