Healthy Wedding Salad Bar Recipe with Quinoa, Avocado, Fresh Dressings, and Seeds
Ingredients
Quinoa salad:
- 200 g quinoa
- 400 ml water
- 1 English cucumber
- 1 bell pepper
- 1 handful cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt pepper
- fresh parsley
Avocado chickpea salad:
- 1 can chickpeas
- 1 ripe avocado
- 1 small red onion
- 1 tomato
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- salt pepper
- fresh cilantro or parsley
Fresh green salads:
- baby spinach
- arugula
- iceberg lettuce or mixed greens
- cucumber carrot, tomato
Dressings:
- Lemon and olive oil: 3 tablespoons olive oil 1 tablespoon lemon juice, salt, pepper
- Honey mustard: 2 tablespoons olive oil 1 teaspoon mustard, 1 teaspoon honey, 1 tablespoon lemon juice
- Yogurt based: 150 g yogurt 1 tablespoon lemon juice, 1 clove garlic, salt
Seeds and dried fruits:
- pumpkin seeds
- sunflower seeds
- walnuts or almonds
- chia seeds
- sesame seeds
- dried cranberries or raisins
Instructions
- Rinse the quinoa thoroughly, then cook it in lightly salted water for about 15 minutes. Let it cool, then mix it with the finely chopped vegetables, olive oil, lemon juice, and fresh herbs.
- For the avocado chickpea salad, rinse the chickpeas, cube the avocado, then mix them with the chopped vegetables. Drizzle with lemon juice and olive oil, then season.
- Wash and prepare the green salads, then arrange them in separate bowls. Mix the dressings separately in small containers.
- Serving: On a large table or platter, arrange the quinoa salad, the avocado chickpea salad, the fresh greens, the dressings, and the seeds separately.
