This salad is clean eating at its best. It’s vibrant, filling, and loaded with texture. Exactly what your body wants when you're craving something cool and nourishing.

With quinoa for fiber, crunchy veggies, creamy avocado, and a simple lemon-olive oil dressing, this salad isn't just a side, it's a balanced, feel-good meal you’ll want on repeat.

Great for meal prep, picnics, or a quick lunch that actually leaves you feeling good.

Here’s what you’ll need:

Ingredients

• 1 cup cooked quinoa: Quinoa is a complete plant-based protein, meaning it contains all nine essential amino acids. It’s also rich in fiber and minerals, making it the perfect base for a clean, energising salad.
  
  
• 1 cup cherry tomatoes, halved: Juicy, sweet, and loaded with lycopene, a powerful antioxidant that supports skin and heart health. Tomatoes add colour, freshness, and a hint of natural sweetness.
  
  
• 1 carrot, shredded: Carrots bring crunch, colour, and a healthy dose of beta-carotene, which supports eye and skin health. Plus, they help balance out the softness of the other ingredients.
  
  
• 1 cup asparagus, blanched and chopped: Asparagus is a springtime favorite packed with folate, fiber, and antioxidants. Blanching it keeps the texture crisp and the colour vibrant.
  
  
• 1 avocado, diced: Creamy, heart-healthy fats from avocado help you feel full and satisfied. It also supports healthy hair, skin, and hormone function, and gives this salad its luxurious mouthfeel.
  
  
• ½ cup baby peas: Mild, sweet, and full of plant-based protein and fiber, peas add a pop of colour and texture to the mix.
  
  
• ¼ cup fresh herbs (parsley, basil): Herbs elevate the salad from good to gourmet. Parsley supports detoxification, while basil adds a fragrant, refreshing note that brings it all together.
  
  
• 2 tbsp olive oil: Cold-pressed extra virgin olive oil is rich in healthy fats and anti-inflammatory compounds. It also acts as a flavour carrier, helping all the ingredients shine.
  
  
• Juice of 1 lemon: Lemon brightens everything up, adds a natural tang, and helps the body absorb iron from plant sources. It’s the finishing touch that brings it all to life.

 Step-by-Step Instructions:

✅ Step 1: Prep your ingredients

Cook your quinoa ahead of time and let it cool. Blanch the asparagus for 1–2 minutes in boiling water, then transfer to an ice bath to stop the cooking. Dice, chop, and prep your remaining vegetables and herbs.

✅ Step 2: Combine in a large bowl

In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, shredded carrots, asparagus, avocado, peas, and herbs.

✅ Step 3: Dress and toss

Drizzle with olive oil and freshly squeezed lemon juice. Gently toss everything together until evenly coated.

✅ Step 4: Serve chilled

For the best flavour, chill the salad for 15–20 minutes before serving. This lets the flavours meld and gives you that refreshing summer feel in every bite.