clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chopped Summer Salad


  • 45 cups of spinach
  • 1 cup cooked quinoa
  • 1/4 of a fresh cucumber, chopped
  • 1/2 of a fresh bell pepper, sliced (any color; I used yellow)
  • 1/2 bunch of asparagus, chopped and lightly steamed (or raw if preferred)
  • 1/3 cup sweet corn
  • 1/21 ripe avocado, diced

Lemony Turmeric Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon tahini
  • 1/21 tablespoon maple syrup or agave nectar (to taste)
  • 1/2 teaspoon turmeric
  • pinch of sea salt and pepper, to taste


  1. Cook quinoa according to directions. Lightly steam asparagus.
  2. Assemble salad in one large bowl or 2 small bowls. Start with spinach, quinoa, cucumber, bell pepper, asparagus, corn and avocado.
  3. Whisk together all ingredients for salad dressing in a small mixing bowl.
  4. Toss salad with the dressing and enjoy!


  • *Can substitute any type of grain in for quinoa.
  • **Leave dressing separate if you planned for leftovers so the spinach doesn’t get soggy.


  • Serving Size: 2
Recipe Card powered byTasty Recipes