Spring green salad with parsley & blue cheese
Delight your taste buds with a refreshing spring green salad featuring the vibrant flavors of parsley and tangy blue cheese. Perfect for a light and flavorful meal.
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:
- Start by heating the water in a kettle. Place the spring greens in a big heatproof bowl and pour the hot water over them from the kettle. Let it sit for 2 minutes to slightly soften. After that, drain the greens well and transfer them onto a plate lined with paper towel. Arrange the greens in a single layer to allow the paper towel to absorb the excess water. Allow the greens to cool down for 2 minutes.
- While waiting, mix together the parsley, quinoa, and red onions. Add the spring greens and crumble the cheese on top. Gently mix everything with your hands.
- In a separate container, whisk together the lemon zest, lemon juice, mustard, and rapeseed oil to create a dressing. Drizzle this dressing over the spring green salad and gently toss everything together. Transfer the salad to a large serving platter or individual bowls. If desired, sprinkle some walnuts on top. Serve the salad immediately.
Summary:
- Calories: 1739 kcal
- Fat: 82 g
- Protein: 69 g
- Carbs: 193 g
- Potassium: 2833 mg
- Magnesium: 645 mg