Are you looking for a quick dinner idea that's both healthy and incredibly delicious? Look no further! This San Francisco Salad is a vibrant, flavorful, and surprisingly easy-to-make dish perfect for a weeknight meal or a weekend brunch. It's packed with fresh ingredients, offering a satisfying crunch and a delightful mix of textures and tastes. This recipe is a celebration of fresh, seasonal ingredients, making it a perfect example of homemade cooking at its finest. Let's dive in!
Ingredients:
- 1 pound mixed greens (e.g., romaine, spinach, butter lettuce)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup cooked quinoa
- 1/2 cup cooked chickpeas, rinsed and drained
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted slivered almonds
For the Lemon-Basil Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh basil, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions:
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Prepare the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, basil, Dijon mustard, honey (or maple syrup), salt, and pepper. Set aside.
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Combine Salad Ingredients: In a large bowl, combine the mixed greens, cherry tomatoes, avocado, cooked quinoa, and chickpeas.
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Add Dressing and Toss: Gently pour the lemon-basil vinaigrette over the salad and toss to coat evenly. Be careful not to over-toss, as this can bruise the lettuce.
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Garnish and Serve: Sprinkle the crumbled feta cheese (if using) and toasted almonds over the salad. Serve immediately and enjoy!
Cooking Tips for the Best San Francisco Salad:
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Use high-quality ingredients: The fresher your ingredients, the better your salad will taste. Choose vibrant, ripe produce whenever possible.
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Don't overdress the salad: Start with a smaller amount of vinaigrette and add more if needed. You can always add more dressing, but you can't take it away!
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Toast the almonds for extra flavor: Toasting the almonds brings out their nutty flavor and adds a satisfying crunch to the salad. Simply spread them on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until lightly golden brown. Keep a close eye on them to prevent burning.
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Prepare ahead: You can prepare the vinaigrette and cook the quinoa and chickpeas ahead of time to save time on busy weeknights. Store them separately in airtight containers in the refrigerator until ready to use.
Variations:
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Add protein: Grilled chicken, shrimp, or tofu would be delicious additions to this salad.
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Change up the cheese: Goat cheese or parmesan cheese are also great options.
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Add other vegetables: Bell peppers, cucumbers, or red onion would add extra flavor and texture.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 10-15g
- Fiber: 8-10g
This San Francisco Salad is a healthy, delicious, and versatile meal that can be customized to your liking. It's a perfect example of easy recipes that don't compromise on flavor or nutrition. It's a quick dinner idea that will quickly become a family favorite. Enjoy this best recipe and let us know what you think!