Description
A collection of light summer dinner recipes ideal for warm evenings.
Ingredients
Scale
- 2 cups of mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1 avocado, sliced
- 1 cup cooked quinoa
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables.
- In a large bowl, combine the salad greens, cherry tomatoes, cucumber, bell pepper, and avocado.
- Add the cooked quinoa and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Drizzle the dressing over the salad and toss gently.
- Serve immediately.
Notes
- This salad can be served chilled or at room temperature.
- Feel free to add grilled chicken or shrimp for extra protein.
- Store leftovers in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: light summer dinner recipes