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Hearty Summer Rainbow Power Salad

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A colorful and refreshing salad with everything you need to make it a complete and satisfying meal. Also packs up great as a mason jar salad for a work or school lunch! Vegetarian.


  • 1 head Inspired Greens Multileaf Trio
  • 1 cup quinoa, cooked * suggest cooking extra for meals for the week or to freeze for quick and easy meals
  • 1 cup water
  • ½ cup strawberries, sliced
  • ½ cup cherry tomatoes, halved
  • 1 yellow pepper (approx 1 cup), diced
  • 1 cup edamame beans, shelled
  • ¼ cup red onion, diced
  • 1 avocado, cubed
  • ¼ cup feta cheese, crumbled
  • 2 Tbsp sunflower seeds


The flavors in this salad speak for themselves! I love it drizzled with a good quality olive oil and a sprinkle of sea salt. If you want something with a bit more ooph, try this Classic Balsamic, Green Goddess, Creamy Greek or Asian Sensation or toss a bunch of fresh herbs in with the salad for more fresh flavors (mint, dill, basil, cilantro and parsley all go well!)


  1. Cook quinoa according to package directions. Approx ¼ cup dry will yield 1 cup cooked. This is a bit of an odd amount to cook so I suggest cooking extra to have on hand for the week!
  2. For the salad, cut the root and soil of the living lettuce off, leaving you with just the leaves, pull apart any that are still attached and rinse under cold water. Pat dry and tear or cut into bite sized pieces. Place them in a large serving bowl.
  3. Add remaining ingredients, arrange on top of the greens for pretty presentation, to be mixed when ready to serve (this is a nice touch when having guests over), or just go for it and mix all of the ingredients in right away.
  4. When ready to serve, toss with your favorite dressing and enjoy!


This salad is a complete meal as is but is also delicious served as a side with fish, coconut or buffalo tofu, grilled chicken…really it goes with almost anything!

  • Prep Time: 15
  • Category: Salads
  • Method: Fresh
  • Cuisine: North American