Spring Green Salad with Parsley and Blue Cheese Recipe
Introduction
This spring green salad with parsley and blue cheese is a fresh, vibrant dish perfect for any season. Combining tender baby greens, zesty lemon dressing, and the creamy tang of blue cheese, it’s a refreshing option that’s quick to prepare and full of flavor.
Ingredients
- 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
- ½ large bunch of parsley, chopped
- 250g ready-cooked quinoa
- 1 small red onion, finely sliced
- 100g blue cheese, crumbled (ensure vegetarian if needed)
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard
- 1 tbsp rapeseed oil
- 35g walnuts, roughly chopped (optional)
Instructions
- Step 1: Boil water in a kettle. Place the spring greens in a large heatproof bowl and pour the boiling water over them. Let stand for 2 minutes to soften, then drain well.
- Step 2: Spread the drained greens out in a single layer on kitchen paper to absorb excess water. Leave to cool for 2 minutes.
- Step 3: Meanwhile, combine the parsley, cooked quinoa, and sliced red onion in a large bowl.
- Step 4: Add the cooled spring greens to the mixture, then sprinkle the crumbled blue cheese on top. Gently toss with your hands to combine.
- Step 5: Whisk the lemon zest, lemon juice, Dijon mustard, and rapeseed oil in a jug to create the dressing.
- Step 6: Pour the dressing over the salad and toss gently to coat everything evenly.
- Step 7: Transfer the salad to a large serving platter or individual bowls. Scatter the chopped walnuts over the top if using, and serve immediately.
Tips & Variations
- For extra crunch, toast the walnuts lightly before adding them to the salad.
- Substitute the blue cheese with feta or goat cheese for a milder flavor.
- Add a handful of cherry tomatoes or cucumber slices for added freshness and color.
Storage
Store the salad in an airtight container in the refrigerator for up to 1 day. To preserve texture, keep the dressing separate until ready to serve. This salad is best enjoyed fresh and does not reheat well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of spring greens?
Yes, baby spinach or mixed salad leaves work well as alternatives if you don’t have spring greens on hand.
Is the blue cheese necessary for this salad?
While the blue cheese adds a distinctive creaminess and tang, you can omit it or replace it with a milder cheese like feta if preferred.
PrintSpring Green Salad with Parsley and Blue Cheese Recipe
A refreshing and nutritious spring green salad featuring tender baby leaf greens, fresh parsley, and protein-rich quinoa, all tossed with tangy blue cheese and a zesty lemon mustard dressing. This vibrant salad is enhanced with crunchy walnuts for added texture, perfect as a light lunch or a side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Salad
- 300g baby leaf spring greens, any tough stalks removed, leaves finely sliced
- ½ large bunch of parsley, chopped
- 250g ready-cooked quinoa
- 1 small red onion, finely sliced
- 100g blue cheese, crumbled (ensure vegetarian if needed)
- 35g walnuts, roughly chopped (optional)
Dressing
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard
- 1 tbsp rapeseed oil
Instructions
- Soften the spring greens: Put the kettle on to boil. Place the spring greens in a large heatproof bowl and cover with boiling water from the kettle. Leave to stand for 2 minutes to soften slightly.
- Drain and dry greens: Drain the greens well, then spread them onto a plate lined with kitchen paper. Spread out in a single layer to absorb as much excess water as possible. Leave to cool for 2 minutes.
- Combine salad ingredients: In a large bowl, toss together the chopped parsley, cooked quinoa, and finely sliced red onion. Add the softened spring greens, scatter over the crumbled blue cheese, and gently toss with your hands to combine all the ingredients.
- Prepare the dressing: In a small jug, whisk together the lemon zest and juice, Dijon mustard, and rapeseed oil until emulsified and smooth.
- Dress the salad and serve: Pour the dressing over the salad mixture and toss gently to coat evenly. Transfer the salad to a large serving platter or individual bowls. Sprinkle the roughly chopped walnuts on top if using. Serve immediately to enjoy the fresh flavors and varied textures.
Notes
- Softening the spring greens with boiling water reduces bitterness and improves texture.
- Using ready-cooked quinoa saves time but you can cook your own if preferred.
- Walnuts add crunch and a nutty flavor but can be omitted for nut-free versions.
- Ensure the blue cheese is vegetarian if you require it.
- Serve immediately to prevent the salad from becoming soggy.
Keywords: spring green salad, parsley salad, blue cheese salad, quinoa salad, healthy salad, vegetarian salad, quick salad
