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Summer Bliss Salad - vegan + gluten-free || Eat Spin Run Repeat

Summer Bliss Salad


  • Author: Angela @ Eat Spin Run Repeat
  • Total Time: 30 minutes
  • Yield: 7 cups 1x

Description

The perfect summer salad, this blend of sweet and savoury, this is one to add to your menu of easy plant-based summer lunches.


Ingredients

Scale
  • 2 cups cooked quinoa, chilled
  • 1 cup pitted halved cherries
  • 1 1/2 cups grilled corn (use method 3 described here)
  • 1/4 cups each pepitas and sunflower seeds
  • 1/4 cup each loosely packed fresh parsley and mint
  • 1/3 cup pea shoots
  • 2 small apricots, pitted and sliced, plus more to garnish if desired
  • 1 avocado, thinly sliced
  • baby greens (optional, to serve under the salad) 

Dressing:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tsp maple syrup
  • pinch of sea salt and black pepper

Instructions

  • In a very large bowl, combine the quinoa, cherries, corn, pepitas, sunflower seeds, herbs and sliced apricots. Stir well, then set aside.
  • In a jar or sealed container, shake up all of the ingredients for the dressing. Taste and add a little more sea salt and black pepper as needed.
  • Pour the dressing (you may have some leftover) over the salad and toss to thoroughly coat.**
  • Line salad bowls with greens if making individual servings, or transfer the salad to a serving bowl. Garnish with pea shoots, sliced avocado, and additional apricot halves.

Notes

*You can use warm quinoa if you like, but I find that chilled quinoa holds its shape better and helps to keep the other ingredients crisp.

**This is a great recipe for preparing the day before you plan to eat it because the flavours are best developed after a few hours. If making ahead, store the salad covered in the fridge and toss well before serving.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: salad, lunch, dairy free, gluten free, vegan, vegetarian, anti-inflammatory
  • Method: grill