40+ Salads Without Lettuce

In the world of healthy eating, few dishes are as visually appealing and nutritious as the Rainbow Quinoa Salad. With its vibrant blend of colors and textures, this salad is not only a feast for the eyes but also a powerhouse of nutrients. Combining the nutty flavor of quinoa with an array of fresh, seasonal vegetables, this dish embodies a perfect balance of taste and health benefits. Whether you're looking for a light lunch, a potluck dish, or a side for dinner, the Rainbow Quinoa Salad with Citrus Dressing is versatile enough to fit any occasion.

40+ Salads Without Lettuce

Brighten up your meal with this delicious Rainbow Quinoa Salad! Packed with colorful veggies like cherry tomatoes, cucumber, and bell peppers, plus protein-rich chickpeas and creamy avocado, it’s as nutritious as it is beautiful. Drizzled with a zesty citrus dressing, this salad is perfect for lunch or as a side dish. Quick to prepare in just 45 minutes, it’s great for meal prep, too! Enjoy fresh or chilled for a burst of flavor!

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Ingredients

1 cup quinoa

2 cups water

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 red bell pepper, diced

1 cup cooked chickpeas

1 avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

Salt and pepper to taste

For the Citrus Dressing:

1/4 cup fresh orange juice

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon honey (or agave syrup)

Salt and pepper to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn (canned, frozen, or fresh)

1 red bell pepper, diced

1 jalapeño, finely chopped (seeds discarded for less heat)

1/2 red onion, diced

1 avocado, diced

1/4 cup cilantro, chopped

Salt and pepper to taste

For the Dressing:

3 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 can (15 oz) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1/2 cup Kalamata olives, pitted and sliced

1/2 red onion, finely chopped

1/4 cup parsley, chopped

1/4 cup feta cheese, crumbled (optional)

For the Dressing:

1/4 cup red wine vinegar

1/4 cup olive oil

1 teaspoon dried oregano

Salt and pepper to taste

2 large carrots, grated

2 apples, cored and grated (Fuji or Granny Smith)

1/4 cup raisins

1/4 cup almonds, sliced

1/4 cup scallions, sliced (green parts only)

For the Dressing:

1/4 cup Greek yogurt

2 tablespoons apple cider vinegar

1 tablespoon honey (or maple syrup)

Salt and pepper to taste

Instructions

Begin by rinsing the quinoa under cold water. In a saucepan, combine the quinoa and water, then bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until all the water has absorbed and the quinoa is fluffy. Let it cool.

While the quinoa is cooling, prepare the vegetables. In a large mixing bowl, add the cherry tomatoes, cucumber, red bell pepper, chickpeas, avocado, red onion, and fresh parsley.

In a separate small bowl, whisk together the orange juice, olive oil, lemon juice, honey, salt, and pepper until well combined.

Once the quinoa has cooled, add it to the bowl of vegetables and gently toss to combine.

Drizzle the citrus dressing over the quinoa salad. Toss gently again to coat everything evenly. If desired, sprinkle crumbled feta cheese on top.

Taste the salad and adjust seasoning with more salt or pepper as needed.

Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6 |

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🌽🥑 Southwest Black Bean Salad

In a large bowl, combine the black beans, corn, red bell pepper, jalapeño, red onion, avocado, and cilantro.

In a separate small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.

Pour the dressing over the salad and gently toss to combine all ingredients.

Taste the salad, and adjust seasoning as desired. Add more lime juice for acidity or spices for heat.

Serve chilled or at room temperature for a refreshing dish.

Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4 |

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🍅🥒 Mediterranean Chickpea Salad

In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.

In a small bowl, whisk together the red wine vinegar, olive oil, oregano, salt, and pepper.

Drizzle the dressing over the salad and toss to combine well.

If using, sprinkle the salad with crumbled feta cheese before serving.

Enjoy it fresh or let it marinate in the fridge for 30 minutes for enhanced flavors.

Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4-5 |

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🥕🍏 Apple & Carrot Slaw

In a large mixing bowl, combine grated carrots, apples, raisins, almonds, and scallions.

In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.

Pour the dressing over the slaw and mix thoroughly to coat all the ingredients.

Allow the slaw to sit for 10 minutes before serving to let the flavors meld. Enjoy as a side or light meal.

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4 |

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Feel free to request more recipes or specify other unique salad ideas!