Print
Ingredients
Scale
- 2 cups fresh greens of choice
- 1/3 cup sliced red pepper
- 1/3 cup diced cucumber
- 1/3 cup halved grape tomatoes
- 1/4 cup sliced red onion
- 1/4 cup canned chickpeas, rinsed and drained
- 1/4 cup cooked toasted quinoa
- 1 1/2 oz. fresh mozzarella, diced
- 1/4 avocado, diced
- 1 small peach, diced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh chopped basil
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon honey
- Pinch of kosher salt
Instructions
- Toast quinoa in a saucepan until fragrant; cook according to package directions and let cool.
- Blend peach, olive oil, white wine vinegar, basil, ground pepper, honey, and salt for vinaigrette.
- Layer fresh greens, followed by the other ingredients in a bowl.
- Drizzle with vinaigrette and toss gently or serve layered.
Notes
Use ripe peaches for optimal sweetness.
Customize greens with spinach or arugula for different flavors.
Prepare ingredients ahead for quick assembly when serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Calories: 260
- Sugar: 8
- Sodium: 220
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6
- Protein: 8
- Cholesterol: 10