This easy Vegetarian Picnic Salad recipe is healthy, can be whipped up in only 20-minutes, and it’s perfect for your next picnic or pot luck.
For the Salad:
3 cups baby kale
2 1/2 cups grilled corn
2 cups chickpeas
2 cups quinoa or mixed grains or brown rice or wild rice
1 cup blueberries
1/4 cup pumpkin seeds
1/4 cup crumbly vegan feta
a handful of fresh dill or cilantro
For the Honey Lime Cilantro Blueberry Dressing:
Juice of 2 limes or 1/4 cup lime juice
3 tbsp. olive oil
1/4 cup blueberries
2 tbsp Bee Maid Honey
handful fresh cilantro
1 – 2 tsp of sea salt
1/2 – 1 tsp fresh cracked pepper
For the Salad, It’s super simple, add everything but the crumbly feta to a large bowl and combine!
For the dressing, add all your ingredients to a large jar and using a hand blender blend till well combined. It should take around 30 seconds!
Before serving, top with crumbly feta and desired amount of dressing!
NOTE: you can also top with leftover toppings the end if you’re looking to really make that salad pop and be as beautiful as possible!
Salad will last up to 1 week in a tight-sealed container in the fridge.
The flavours will continue to build as time goes on. The longer, the better!
If you don’t have chickpeas, substitute for any favourite legume (lentils, white beans etc).
The dressing will last up to 1 week in a tightly sealed jar or container in the fridge.
Keywords: VEGAN, RECIPE, SALAD, FRESH, EASY, BEST