Summer Salad Refreshing – High-Protein and Gluten-Free
A bright, protein-packed gluten-free salad featuring spinach, cherry tomatoes, cucumber, quinoa, feta, red onion, walnuts and a zingy olive oil–apple cider vinaigrette. Ready in minutes for a quick, satisfying meal.
Indulge in a bowl of vibrant flavors with this Summer Salad Refreshing – High-Protein and Gluten-Free! Perfect for busy weeknights, this salad is not just a side but a satisfying meal on its own.
Summer Salad Refreshing – High-Protein and Gluten-Free
- High in protein, making it perfect for a healthy meal.
- Gluten-free, catering to various dietary needs.
- Quick and effortless preparation, ideal for those hectic weeknights.
Ingredients
- 2 cups fresh spinach – packed with vitamins and minerals
- 1 cup cherry tomatoes, halved – for a sweet burst of flavor
- 1 cup cucumber, diced – adds a refreshing crunch
- 1 cup cooked quinoa – a high-protein grain
- 1/2 cup feta cheese, crumbled – for a creamy texture (optional)
- 1/4 cup red onion, thinly sliced – adds a bit of bite
- 1/4 cup walnuts, chopped – for healthy fats
- 3 tablespoons olive oil – a heart-healthy dressing base
- 1 tablespoon apple cider vinegar – adds tanginess
- Salt and pepper to taste
How to Make
To prepare this refreshing summer salad, start by rinsing and drying the fresh spinach in a salad spinner or with a clean kitchen towel. In a large mixing bowl, combine the spinach, cherry tomatoes, cucumber, and cooked quinoa. While the quinoa is best prepared beforehand, it can also be made in a rice cooker or on the stovetop, typically taking about 15 minutes. Next, drizzle in the olive oil and apple cider vinegar, mixing well to coat all the ingredients. Add the crumbled feta cheese, red onion, walnuts, and toss everything together gently. Season with salt and pepper according to taste. Serve immediately for the freshest flavor.
Tips
- For added protein, consider incorporating grilled chicken or chickpeas.
- Substitute feta cheese with nutritional yeast for a dairy-free alternative.
- Customize the veggies based on your preferences or what you have on hand.
Make-Ahead
This salad can be made ahead of time, making it a great option for meal prep. Simply store the salad ingredients separately from the dressing to keep everything fresh. When ready to serve, combine and dress just before eating.
Storing
Store any leftovers in an airtight container in the refrigerator for up to three days. The salad will maintain its taste, but note that the veggies may become slightly wilted.
Freezing
Due to the ingredients used in this salad, it is not recommended to freeze it. Fresh vegetables do not hold up well in the freezing process, which can affect texture and taste.
Reheating
This salad is best enjoyed cold or at room temperature, so no reheating is necessary!
Serving Suggestions
For a more filling meal, serve this salad alongside grilled fish or chicken. It also pairs well with a glass of crisp white wine or sparkling water for a refreshing summer dining experience.
For quality kitchen tools to make your cooking easier, consider checking out this high-quality salad spinner for perfect rinsing and drying of your greens.
Ingredients
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup cooked quinoa
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup walnuts, chopped
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
Assemble greens
In a large bowl, place spinach, cherry tomatoes, cucumber, and cooked quinoa.
Dress
Drizzle with olive oil and apple cider vinegar, and toss to coat.
Add toppings
Scatter feta, red onion, and walnuts over the salad.
Season
Season with salt and pepper to taste and toss gently.
Serve
Serve immediately for best flavor.
Notes
- For added protein, consider incorporating grilled chicken or chickpeas.
- Substitute feta cheese with nutritional yeast for a dairy-free alternative.
- Customize the veggies based on your preferences or what you have on hand.
Frequently asked questions
What makes this salad high-protein and gluten-free?
The salad uses quinoa as a plant-based protein and is naturally gluten-free; combined with feta and walnuts it provides a satisfying protein boost.
Can I customize the protein in this salad?
Yes. Add grilled chicken, chickpeas, or tofu to increase the protein, or omit quinoa if you prefer.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep the dressing separate if possible.
Can I make this ahead?
Yes. Prep the salad components ahead and combine with the dressing just before serving.
What goes well with this salad?
Pairs nicely with grilled chicken, a slice of crusty bread, and a light white wine or sparkling water.
