Description
A collection of fresh and light summer dinner recipes perfect for warm evenings.
Ingredients
Scale
- 2 cups of mixed greens
- 1 cup of cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, diced
- 1 cup of cooked quinoa
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and avocado.
- Add cooked quinoa to the vegetables.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes before serving.
Notes
- Feel free to add grilled chicken or shrimp for extra protein.
- This salad is best when served fresh.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: summer dinner recipes, light meals, healthy salads