Rejuvenating Australian Lunch Salad

Allergens

None

Ingredients

• 2 cups mixed baby greens (spinach, kale, and arugula)
• 1/2 cup cherry tomatoes, halved
• 1/2 avocado, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red bell pepper, chopped
• 1/4 cup edamame, shelled and steamed
• 3 tablespoons quinoa, cooked and cooled
• 2 tablespoons almonds, toasted and chopped
• 1 tablespoon feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the mixed baby greens, cherry tomatoes, avocado, cucumber, red bell pepper, edamame, quinoa, almonds, and feta cheese.
2. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
3. Toss gently to combine all ingredients and let the flavors meld for 5 minutes before serving.

Chef’s Insight

To maximize nutrient absorption, allow the salad to sit for at least 5 minutes before consuming.

Notes

This salad is perfect for a light lunch or as part of a larger meal.