A delicious salad made with fresh summer vegetables and a zingy lemon dressing! For when you want to eat healthy and not be sad about it.
Course Main Course
Cuisine Healthy Food
Keyword Summer Salad
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 3bowls
Calories 629kcal
Author Stephanie Simmons
Ingredients
1cupgrain of your choiceI used half brown rice and half quinoa
salt + pepper
1/2tspgarlic powder
3/4cupcherry tomatoes, halved
1/2cupdiced cucumber
1/2avocado, diced
FOR THE DRESSING:
1/2tsplemon zest
2tbsplemon juice
2tbspwater
2tbspolive oil
1tspfresh parsley, chopped
1/2tspminced garlic
1drizzleof honey
salt + pepper to taste
Instructions
Cook the grains: Cook your grains of choice according to package directions. Season with the salt, pepper, and garlic powder. Adjust to taste. Add to a medium mixing bowl.
Make the dressing: Mix all dressing ingredients together in a small jar or tupperware container. Making sure the lid is tightly secured, shake it up until combined. Adjust seasoning to taste.
Assemble: Stir the dressing and the prepared veggies together with the grains. Enjoy!
Store: Store leftovers in an airtight container in the fridge for up to 3 days.