Mediterranean Summer Salad

Mediterranean Summer Salad

PREP

20mins

COOK

0mins 

SERVES

6 people

TOTAL

20mins 
After some inspiration for your next meal? Check out this Mediterranean Summer Salad recipe, that'll be sure to impress!

INGREDIENTS

  • 1 tub Tre Stelle® mini mini Bocconcini, drained
  • 1/2 cup (125 mL) Hellmann's® Lemon Za'atar Vinaigrette Dressing, divided
  • 1 1/2 cups (375 mL) cooked quinoa
  • 6 cups (1.5 L) loosely packed arugula or any fresh salad greens of your choice
  • 16 cherry tomatoes, halved
  • 1/3 English cucumber, quartered lengthwise and sliced
  • 1/2 small red onion, chopped
  • 1 large avocado, cubed (optional)
  • 1 cup (250 mL) canned chickpeas, rinsed and drained
  • 1/3 cup (75 mL) pitted kalamata olives

  1. Amount per Serving
Title Amount per Serving
Energy 350.0
Total Fat 23.0 g
Saturated Fat 7.0 g
Carbohydrate excl. fibre 25.0 g
Sugars 5.0 g
Fibre 6.0 g
Protein 13.0 g

METHOD

  1. Combine mini mini Bocconcini and 2 Tbsp. (30 ml) Hellmann's® Lemon Za'atar Vinaigrette Dressing in a bowl. Stir, cover and allow to marinate in the refrigerator until ready to use.

  2. Add quinoa, arugula, tomatoes, cucumber, onion, avocado, chickpeas, olives and remaining Vinaigrette to large serving bowl; toss to combine.

  3. Top with marinated Bocconcini. Make 6 servings.

Tip:

Tip: Also delicious with couscous instead of quinoa!