Green Summer Salad
Quinoa with sautéed Brussels sprouts and asparagus in a fresh almond, mint and herb dressing.
- Prep
- 15 min
- Cook
- 8–10 min*
- Almonds soak
- 4–8 hours
- Serves
- 2
Ingredients
For the base
- 1 tbsp olive oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded Brussels sprouts
- ½ cup green asparagus, finely chopped
- 1 cup cooked quinoa, cooled
For the almond-herb dressing
- 10 almonds, soaked and peeled
- 1 cup fresh mint leaves, chopped
- 1 tbsp fresh coriander (cilantro), chopped
- Juice of ¾ lemon
- ½ inch piece fresh ginger
- Salt, to taste
- Water, as needed to blend
Nutrition
Per serving (1/2 of batch), estimated
- Calories
- 255 kcal
- Protein
- 8.6 g
- Carbohydrates
- 32.4 g
- Fat
- 11.9 g
- Fibre
- 7.2 g
Method
- 1
Sauté the aromatics & vegetables: Heat olive oil in a pan over medium heat.
- 2
Add onion and garlic, sauté for 2–3 minutes until softened and fragrant.
- 3
Add shredded Brussels sprouts and chopped asparagus, cook for another 3–4 minutes until just tender.
- 4
Remove from heat and let cool slightly.
- 5
Prepare the dressing: In a blender, combine soaked almonds, mint, coriander, lemon juice, ginger, and salt.
- 6
Blend until smooth, adding a splash of water as needed to reach a dressing-like consistency.
- 7
Assemble the dish: In a mixing bowl, combine the cooked quinoa with the sautéed vegetables.
- 8
Pour the almond-herb dressing over and toss gently until evenly coated.
- 9
Serve: Serve slightly warm or at room temperature.
A salad becomes a meal when it has a protein anchor. Add tofu, edamame, beans or lentils and include seeds, avocado or a dressing with healthy fats to support satiety.
Notes
Nutrition basis: 10 almonds ≈12 g; cooked quinoa and all dressing; optional added protein excluded. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Quinoa already cooked.