Chopped Spring Salad

30 Minutes

super easy


When it comes to salads, the chopped spring salad takes the crown for me. With its colorful blend of quinoa, lettuce, broccoli, peas and cucumbers, every bite is bursting with freshness and crunch. And let’s not forget about the tangy and slightly sweet vinaigrette dressing that ties everything together. This salad is perfect for a light lunch or as a refreshing side to any meal. Plus, it’s easy to customize by adding your favorite proteins or swapping out ingredients to make it your own. Trust me, once you try this chopped spring salad, it’ll become a staple in your recipe collection.

Furthermore, let’s talk about the fantastic benefits of indulging in a chopped spring salad. First of all, this dish is jam-packed with nutrients from all the colorful veggies involved- think carrots, cucumbers, tomatoes, and the list goes on. Not only will all those vitamins and minerals boost your immune system and overall wellbeing, but it’ll also give you a much-needed energy boost. Plus, eating a salad before a big meal can help you feel fuller faster and cut back on any overeating. But let’s be real- the best part of a chopped spring salad? The dressing. Whip up a homemade vinaigrette with olive oil, vinegar, and some fresh herbs, and you’ve got yourself a delicious and guilt-free meal that won’t weigh you down. So go ahead and indulge in that delicious bowl of greens – your body (and taste buds) will thank you!

Why You’ll Love It 

This vibrant dish is bursting with fresh ingredients and a variety of flavors that are sure to make your taste buds dance with joy. Not only is it delicious, but it’s also packed with a wealth of health benefits that will leave you feeling nourished and satisfied. Plus, with so many different variations and ingredients to choose from, you’ll never get bored with this versatile dish.

From improving digestion to boosting your immune system, the ingredients in this salad are a powerhouse of nutrition.

Each bite is a flavor explosion, making it easy to forget that you’re actually eating something good for you.

Recipe Cost Breakdown

      1 cup organic white quinoa: $3.49

      1 head of broccoli: $2.99

      1 heart of romaine lettuce: $1.98

      1 cup of Persian cucumbers: $0.25

      ½ cup pistachios: $0.94

      1 cup snap peas: $0.43

      Goat cheese: $1.37

      For the dressing

      ¼ cup extra virgin olive oil: $0.99

      ¼ cup lemon juice: $0.64

      2 tbsp. apple cider vinegar: $0.21

      ¼ cup white onion: $0.73

      2 cloves garli: $0.12

      Total Cost: $14.14

What You’ll Need

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Adjust Servings
1 cup organic white quinoa
1 head of broccoli, shaved
1 heart of romaine lettuce, finely chopped
1 cup of Persian cucumbers, finely chopped
1 cup snap peas, finely chopped
½ cup pistachios, chopped
Goat cheese, to taste
For the dressing
¼ cup extra virgin olive oil
¼ cup lemon juice
2 tbsp. apple cider vinegar
¼ cup white onion, finely diced
2 cloves garlic, crushed or minced
Salt and pepper, to taste

Nutritional Information

456 Calories
25 g Total Fat
8 g Fiber
46 g Net Carbs
5 g Sugar
14 g Protein
224 mg Sodium



Rinse and cook quinoa in a saucepan according to packaging. A good general rule to follow for rice is 2-cups water for every 1-cup quinoa. Option to use bone broth instead of water to add more nutrients and flavor.
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Combine all greens and veggies in a large bowl. Top with pistachios and sprinkle of goat cheese. Pour dressing and mix well.
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