Description
This light and yet satisfying salad is perfect for a quick and easy lunch or pre-dinner snack. This recipe serves one but can be easily doubled to serve two. I always make a large batch of quinoa each week and use that on the salad but if you do not have be sure to start that before making the rest of the salad.
Ingredients
Units
Scale
- 2 cups baby arugula
- 1/2 cup cooked and cooled white quinoa (How to Make Perfectly Cooked Quinoa)
- 1/4 cup roasted and salted pepita seeds*
- 2 tablespoons raw hemp seeds
- 2 large radishes, spiralized **
- 1 green onion, diced
Dressing (makes more than you need)
- 1/4 cup good quality extra virgin olive oil
- 1 lemon, juiced
- 1 tablespoon maple syrup
- 1 large clove garlic, minced
- 1/4 teaspoon salt
Instructions
- Assemble the base – Place the baby arugula in a large bowl or on a serving plate.
- Add toppings – Sprinkle the cooked quinoa evenly over the arugula, followed by the pepitas and hemp seeds for a boost of crunch and protein.
- Arrange the radishes – Place the spiralized radishes in the center of the salad, creating a beautiful and vibrant focal point.
- Garnish – Scatter the sliced green onions on top for a fresh, mild bite.
- Dress it up – Whisk together the dressing and drizzle it over the salad and gently toss, or leave it as-is for a gorgeous presentation.
- Serve & enjoy – Enjoy immediately as a light meal or side dish!
Equipment
Buy Now → Notes
- I love using pepitas from the bulk section at Whole Foods—they're extra salty and add the perfect crunch to this salad!
- For the best texture, use the thinnest blade on your spiralizer when prepping the radishes. It makes them extra crisp and delicate!
- A drizzle of 100% date syrup and runny tahini takes this salad to the next level—sweet, nutty, and so delicious!
- Prep Time: 5 mins
- Category: Salad
