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As the sun shines brightly and temperatures rise, the allure of fresh, seasonal ingredients becomes undeniable. Summer is the perfect time to embrace the bounty of nature, and what better way to celebrate than with a vibrant salad that showcases the best produce of the season? Salads are not only versatile and refreshing; they also provide an excellent opportunity to enjoy the plethora of flavors and nutrients that summer has to offer.

Healthy Summer Salad Bowl

Looking for a refreshing way to enjoy summer's bounty? Try the Vibrant Summer Bliss Salad Bowl! This colorful dish features a mix of nutrient-rich greens, juicy cherry tomatoes, crunchy cucumbers, creamy avocado, and flavorful herbs, all perfectly dressed in a zesty lemon-olive oil dressing. Perfect for picnics, barbecues, or a light meal, this salad is not only visually stunning but also packed with vitamins and nutrients. Embrace the season and nourish your body with this delicious, easy-to-make salad!
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Ingredients
  

2 cups mixed greens (a blend of fresh spinach, peppery arugula, and nutrient-rich kale)

1 cup cherry tomatoes, halved for a sweet burst

1 medium cucumber, diced for crunch

1 bell pepper (your choice of color), diced for a pop of sweetness and color

1 ripe avocado, diced for creaminess

1/2 cup cooked quinoa (ensure it's cooled) for added protein

1/4 cup red onion, thinly sliced for a mild bite

1/4 cup feta cheese, crumbled (optional for tanginess)

1/4 cup walnuts, chopped for nutty crunch

1/4 cup fresh herbs (choose from basil, cilantro, or parsley), chopped for brightness

Juice of 1 juicy lemon for zest

2 tablespoons high-quality olive oil for richness

Sea salt and freshly ground black pepper to taste

Instructions
 

Prep the Vegetables: Start by thoroughly washing all the fresh vegetables under cold running water. Cut the cherry tomatoes in half, dice the cucumber and bell pepper into bite-sized pieces, and slice the red onion very thinly to release its flavor.

    Cook the Quinoa: Rinse 1/4 cup of quinoa under cool water to remove any bitterness. In a medium pot, combine the rinsed quinoa with ½ cup of water, bringing it to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for approximately 15 minutes, or until the quinoa is fluffy. Remove from heat and let it cool to room temperature.

      Combine Ingredients: In a large mixing bowl, layer in the mixed greens first. Next, add the halved cherry tomatoes, diced cucumber, diced bell pepper, creamy avocado, and the now-cooled quinoa.

        Add Nuts and Cheese: Gently fold in the crumbled feta cheese (if using) and chopped walnuts, taking care to distribute these ingredients evenly throughout the salad without mashing the avocado.

          Prepare the Dressing: In a small mixing bowl, whisk together the fresh lemon juice, olive oil, and a pinch of sea salt and black pepper until the dressing is well emulsified. Taste and adjust the seasoning as needed, possibly adding a bit more lemon or salt.

            Dress the Salad: With the dressing ready, pour it over the salad mixture. Toss everything together gently, ensuring that all the ingredients are evenly coated with the delightful dressing.

              Finish with Fresh Herbs: Finally, sprinkle the freshly chopped herbs on top of the salad. Give it one last gentle toss to incorporate the herbs without bruising them.

                Serve: Transfer the vibrant salad to individual bowls or a large serving platter. Enjoy this fresh, colorful, and nutritious dish that embodies the essence of summer!

                  Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4