Easy Lemon Cucumber Salad Recipe with a Lemon Vinaigrette
This Lemon Cucumber Salad is a quick, versatile, and entirely plant-based dish that’s the perfect salad or side dish for showcasing fresh, seasonal produce.
With just a few simple ingredients, you can create a refreshing salad that highlights the crispness of cucumbers, the zing of lemon, and the subtle sweetness of cherry tomatoes.
Why I Made This RecipeÂ
My favorite way to use cucumbers is in a simple salad. This is a great recipe because it lets the natural flavors of fresh produce shine.
When summer and autumn bring an abundance of fresh vegetables, I prefer to keep things simple, using just lemon juice, quality olive oil, and a touch of salt to enhance their natural taste.
For this recipe, I chose lemon cucumbers because they are less bitter, have a beautiful sun-yellow hue, and add a unique twist to traditional cucumber dishes. If you’re growing these cucumbers, you’ll find them to be prolific and relatively easy to care for, making them a fantastic addition to your garden and your kitchen.
Additionally, this makes for a fantastic busy day recipe! Simple salads are a great way to bump up your veggie intake without much effort.
Ingredients in This Cucumber Salad Recipe
Veggies
Fresh Cucumbers – Choose your favorite cucumber slices for this recipe or whatever garden cucumbers you have growing in your garden or picked up from the farmers market.
From English cucumbers, to lemon cucumbers, to Persian cucumbers any will work well in this recipe and you’ll even notice the different flavor profiles.
I like to cut my cucumbers into cubes or quarter inch slices.
Cherry or Grape Tomatoes
Green Onion (Scallions) – For more flavor you could use red onion
Optional: More fresh herbs such as mint leaves, fresh basil leaves, or fresh dill.
Lemon Vinaigrette
Fresh Lemon Juice
Lemon Zest
Olive Oil
Kosher Salt
Cracked Black Pepper
You have the option to garnish with lemon slices.
How To Make This Easy Recipe
Prepare the Lemon Vinaigrette
In a small bowl, combine all the vinaigrette ingredients. Whisk thoroughly until the mixture is well emulsified.
Assemble the Salad
In a large bowl, combine all the salad ingredients.
Finish and Serve
Drizzle the lemon vinaigrette over the salad. Serve immediately for a crisp, fresh taste, or refrigerate for up to a day to allow the flavors to marinate and deepen.
Other Ingredient Additions
The beautul thing about this recipe is it is adaptable. If you have some bell peppers feel free to throw some of those in, lots of herbs, or even some yogurt to make this a creamy cucumber salad.
Storing This Recipe
This recipe will last a couple of days in the refrigerator.
FAQ (Ask a Dietitian!)
What does lemon cucumber taste like?
Lemon cucumbers do not have a lemon flavor. They taste like a cucumber with no bitterness that sometimes comes with certain cucumber varietals.
They are called “Lemon” Cucumbers because they visually look like a lemon!
How do you eat Lemon Cucumbers?
You can eat lemon cucumbers in many ways, they are quite a versatile vegetable. I love them as an accent in a tomato salad, use them in a grain bowl creation, or make easy lemon cucumber pickles with mustard seed!
However, the recipes do not end there. Lemon cucumbers work in a variety of cuisines from Italian recipes Indian recipes, Japanese recipes, Chinese Recipes, and Mexican Recipes. For more inspiration, check out this article on 8 Must-Try Lemon Cucumber Recipe Ideas.
Can you put lemon and cucumber in water?
Yes, Lemon cucumber water is a delicious and refreshing beverage.
You can use any cucumber you would like, including lemon cucumbers. Lemon and cucumber in water is a refreshing and fun way to stay hydrated all year long.
For more flavor add the juice of a whole lemon or even some bottled lemon juice will taste great.
Growing Lemon Cucumbers
After moving to Washington, my husband and I have a beautiful backyard garden! This is my first year trying to grow Lemon Cucumbers. From what I have heard and researched lemon cucumbers are very easy to grow!
What I do know from growing other varietals of cucumber plants, they grow quickly, they like well-draining soil that is evenly moist. From my experience, when I was inconsistent with watering my cucumbers taste bitter. Additionally, they like full sun but are prone to scorching so they also need some shade (think about those big cucumber leaves!)
Interested in growing cucumbers? Here are a couple of resources.
When summer calls for light and effortless meals, this simple salad is your go-to: ripe local tomatoes, fresh aromatic basil, sweet and creamy burrata cheese, all topped with peppery, locally grown microgreens.Â
Consider topping the dish with some balsamic pickled red onion. Additionally, you can swap out the burrata for ricotta, andavocado, or go for the classic caprese salad with mozzarella.Â
Why You Will Love This Recipe
This vibrant, fresh, and flavorful recipe is incredibly versatile. You can use different tomato varieties such as sliced Beefsteak, Brandywine, or halved cherry tomatoes.
You can enjoy this Burrata Caprese as an appetizer or a light, summery meal, paired with cooked quinoa, pasta, or fresh crusty bread.Â
Ingredients
For this recipe, all you need are 5 simple ingredients!
Burrata Cheese: A simple twist on the traditional caprese salad is a ball of burrata. You can find this cheese at many grocery stores.Â
Fresh Tomatoes: I’m using cherry tomatoes in this recipe but during tomato season use whatever ripe tomatoes you like. Some other fresh summer tomatoes you could use include thick slices of juicy heirloom tomatoes, quartered grape tomatoes, or even Roma tomatoes.
Fresh Basil Leaves: Fresh and fragrant basil ensures lots of flavor.Â
Good Olive Oil: I use a quality Extra Virgin Olive Oil such as Graza.Â
Kosher Salt
Optional Ingredients: Microgreens, pickled onions, a sweet balsamic glaze, and black pepper.
Step By Step Instructions
Prepare Burrata:Â Place the burrata cheese on a serving platter.
Prepare Tomatoes:Â Arrange the halved cherry tomatoes around the burrata on the platter.
Add Fresh Basil: Sprinkle the julienned basil leaves over the burrata and tomatoes.Â
Drizzle with Olive Oil:Â Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.
Season with Salt:Â Sprinkle salt over the burrata and tomatoes to taste.
Serve: Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.
FAQ (Ask A Dietitian!)
What is Burrata
Burrata is an Italian cheese known for its rich and creamy texture. It is made of cow’s milk, however it can also be made with Buffalo milk.Â
Burrata has a milky, buttery taste with a hint of sweetness and a soft, luxurious, and creamy texture.Â
It is excellent in salads, served with some crust bread, spooned alongside grilled veggies, or even a topping for pasta and pizza!
Why is it called Caprese
​The Caprese Salad is named after the island of Capri a region in Italy. The traditional ingredients include tomatoes, fresh mozzarella, basil, olive oil, and salt. These ingredients are readily available in that region.Â
The fresh, high-quality ingredients are a big component of Italian Cuisine the minimal preparation allows the ingredients to shine.Â
More Recipe Ideas
You can get creative with a classic caprese salad. Let your taste buds guide you for it is a matter of personal preference how you enjoy your caprese salad.
Besides the juicy tomatoes, you can include fresh peaches or salad greens. Below are some ways I like to enjoy this salad.Â
An appetizer for a dinner party.
A simple recipe for a light lunch.Â
The perfect summer salad with dinner paired with some grilled chicken or fish and some crusty bread or roasted potatoes.Â
More Tips
​Below are some tips when considering this salad this summer!
Think Local Fresh Tomatoes:Â This recipe shines when tomatoes are as fresh as possible. I especially love this recipe when I’m swimming in my homegrown garden tomatoes.Â
Season Well:Â This recipe is excellent when you season the tomatoes with either flaky sea salt or kosher salt to taste. I also enjoy a bit of cracked black pepper to enhance the natural flavors in the ingredients.Â
Serve Immediately:Â I am all for that easy recipe that can be made in advance for even easier dinner preparations, however, this recipe is best served right after it is made.Â
Enjoy The Beautiful Colors:Â This is a beautiful salad to make with all its layers, colors, textures, and shapes, this salad is truly a work of art. Feel free to snap a picture and appreciate its beauty before diving in!
3tbspextra virgin olive oil (adjust amount per preference)
½tspkosher salt
Optional: Top with cracked black pepper, balsamic pickled onions, or microgreens
Instructions
Prepare Burrata
Place the burrata cheese on a serving platter.
Prepare Tomatoes
Arrange the halved cherry tomatoes around the burrata on the platter.
Add Fresh Basil
Sprinkle the julienned basil leaves over the burrata and tomatoes.Â
Drizzle with Olive Oil
Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.
Season with Salt
Sprinkle salt over the burrata and tomatoes to taste.
Serve & Enjoy
Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.
Autumn and Wintertime: Perfect for Quick Acorn Squash Recipes
This Quick Acorn Squash Recipe with Cranberries and Quinoa is the perfect easy side dish for your next Holiday meal and it is one of my favorite quick acorn squash recipes. It’s simple with a complex flavor, savory yet sweet, and deliciously healthy.
Adding veggies to a Thanksgiving plate is my favorite way to bump up my nutrition around the holidays. Packed with color, flavor, and warm nutrition, this autumn and winter side dish will be among the dishes for which you want seconds.
So, whether you are enjoying this quick Acorn Squash recipe for the holidays or as a compliment to a weeknight meal (perhaps with some crispy baked tofu or chicken), this roasted salad is everything you need to fill your belly and bring a smile to your face.
Tools Needed For This Recipe
Sharp Knife
Cutting Board
​Baking Sheet
Medium saucepan
Sautee or saucepan
For Serving
​Large Serving Bowl
Large Spoon or tongs
The Ingredients For This Easy and Quick Acorn Squash Recipe
Acorn Squash:Â For this recipe, take one whole acorn squash remove the seeds, and slice it up into squash halves. I love the colors the squash brings to this dish. There is no need to peel your acorn squash, I love to keep the dark green skin on! Don’t have acorn squash? You can play around with different other squash varieties such as butternut squash, delicata squash, or even spaghetti squash.
​Shaved Brussels Sprouts: This recipe calls for about 1 lb of Brussels sprouts, equal to 4 to 5 cups or 15 whole Brussels sprouts. I like the Brussels sprouts roasted in the oven with the acorn squash; however, you can also eat your Brussels sprouts raw and shaved.
Dried Cranberries:Â You can use as much or as little dried cranberries as you please. This is true for all the ingredients but especially for the dried cranberries. I used â…“ cup of sweetened dried cranberries. I enjoy not only the sweet and tart chewy notes but also the deep red color.
Quinoa:Â I like to use red quinoa in this recipe or I’ll make quinoa crisps if I’m feeling extra!
The quinoa crisps topping is like nothing you’ve ever tasted over a salad. I love the nutty crunch they bring to the salad and the nutritional benefits! Learn how to make it in this video by Simply Quinoa.Â
Agrodolce: Agrodolce is a great way to add lots of flavor to a warm autumn or winter salad. It is a sticky, tart-sweet condiment often served with veggies. The red onion, honey, and herbs add complexity to this agrodolce. If you do not have honey, a little brown sugar or a drizzle of maple syrup are good substitutes.Â
I chose Agrodolce as my dressing for this quick acorn squash recipe because it is full of flavor, sweetness, and tang. It pairs well as a sauce for many dishes this time of year. For more garlicky flavor, add a couple gloves of garlic, minced or 1 tsp garlic powder.Â
Bon Appetit has a lovely Winter Squash Agrodolce recipe from their November 2015 Issue if you want to see how to use agrodolce in other recipes.Â
Optional – Cheese: Optional to include a bit of parmasean cheese, feta, or goat cheese in this recipe.
Step-By-Step Instructions For This Quick Acorn Squash Recipe
Note that you can make the quinoa and the Agrodolce in advance.
Before you build the salad, there are three steps to follow. First, roast veggies, then prepare the quinoa and while that cooks whip up the agrodolce.
Roasted Veggies
Preheat the oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
I like to use plain ole’ cooked quinoa cooked with a little butter or olive oil. However, you can make this with Quinoa crisps! Check out this video by Simply Quinoa for a deep dive into how to make it.Â
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.Â
FAQ – Acorn Squash
Â
How to Store This Quick Acorn Squash Recipe
Store this recipe in an airtight container or even a covered container with plastic wrap or foil will do, in the refrigerator for 3-5 days.Â
Where to Find Acorn Squash?
Acorn squash is among many of the fall favorites located in most grocery stores or at the farmers market.Â
How to Choose An Acorn Squash
Look for a squash that is mostly a deep green color, too much orange can indicate the squash is too ripe.
Look for skin that is firm, dull, and smooth, and its a bit heavy for it size indicating it is full of moisture and not dried out.
You also want the stem to be dried indicating it has been picked at the correct time.
How to Serve this Quick Acorn Squash Recipe
There are many different ways to serve this recipe this holiday season, here are a few!
A light main course topped with pork chops or tofu.
A nutritious side dish accompanied by sweet potatoes and roasted chicken.Â
In a grain bowl add in with whole grains such as farro, wild rice, or more cooked quinoa.Â
Enjoy This Quick Acorn Squash Recipe? Check Out These Salad Recipes!
1lbsbrussel sprouts, shavedabout 4 to 5 cups - see recipe note
1acorn squash, seeds removed and slicedabout 3 cups - see recipe note
¼cupolive oilor avocado or algae oil
½tspkosher salt
¼tspblack pepper
â…“cupdried cranberries
Agrodolce - see recipe note
¼cupapple cider vinegar
2tbsphoney
2tbspolive oil
1red onion
1sprigrosemary
2sprigsthyme
1tspred chili flakes optional
¼tspkosher salt
â…›tsp black pepper
Instructions
Roasted Vegetables
Preheat oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Drizzle the avocado oil over vegetables and rub it in using your hands. Sprinkle salt and pepper over top.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce with Red Onion
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.Â
Notes
Here is a video on how to shave brussel sprouts using a knife, start video at 0:55. Also to note, 1lbs of brussel sprouts is equal to about 5 cups or 15 whole brussel sprouts. Here is a video on how to slice acorn squash. Here is an article by Food52 on how to make Quinoa Crisps if you don't have quinoa crisps option to use something else crispy and crunchy like nuts, seeds, or croutons. For the Agrodolce, you can use 100% of it tossed over your salad. However, to start, use about half then add per your tasting preferences!
This Black Bean and Mango Salad is one of many bean salads I love to make! They are perfect for an easy weekday meal and meal prepping, and I also like to make them for events!
This Black Bean and Mango Salad can be made at any time of year incorporating whatever is seasonally available.
Are you curious to learn more about how to make this salad more “seasonal”? Then keep on reading! Under the Ingredients section, I discuss ways to bump up this salad with some seasonal produce.
Why You Will Love This Recipe
This recipe is quick, easy to throw together, nutritious, and delicious!
Quick and Easy: This is a quick and easy recipe to throw together if you don’t have a lot of time. I love to whip up this colorful salad recipe as an easy salad or dip for game nights. I serve this dip with tortilla chips, like my favorite Juanita chips.Â
Nutritious and delicious: This delicious salad is also healthy! It is a great source of plant-based protein. Bean salads are one of my go-to meal-prepping summer salads when produce is abundant thanks to those sunny days. Plus, I always have a couple of cans of beans on hand for easy weekday meals for healthy eating.Â
You can make this a more substantial main dish by adding rice or quinoa. I like to turn this into a black bean quinoa salad.Â
The Ingredients
Black Beans: I love using black beans. In this Black Bean and Mango Salad, the dark-colored bean beautifully contrasts with the other ingredients.Â
I also love the taste and mouthfeel of the black beans in this dish. Black beans are a smaller legume, thus making them fit nicely on a chip or a small spoon!Â
Fresh Mango:Â Nothing tastes quite like a juicy mango. The mango in this dish adds a sweet yet slightly tart element that brings this salad together as a masterpiece in the mouth. Â Â Â Â Â
This salad would taste magnificent with frozen mango chunks or one of my favorite fruits of summer, fresh peaches!Â
Shallot: In this recipe, I enjoy a milder onion in this recipe so minced onion works well. If you don’t have shallots on hand consider leeks or scallions.Â
Want a stronger oniony flavor profile? Then try yellow, white, or red onions. Onions are a fall/spring crop, but you can get these year-round because they are stored so well.Â
Fresh Jalapeño Peppers: You’ll find me making bean salads all summer long because I love peppers.Â
Jalapenos are one of my favorite vegetables. At any given moment you will always find at least 1 plant in my garden. They bring the heat but not too much.Â
Add more or fewer jalapenos to this recipe or omit them entirely if you can’t take the heat.Â
Seasonal add-ins: You can make this recipe or add your favorite fresh produce like red bell peppers, tomatoes, corn, red onion, fresh cilantro, and fresh lime juice.Â
You can also use whatever beans you have on hand such as black beans, kidney beans, or white beans.Â
The Dressing Ingredients
Rice Wine Vinegar:Â Rice Wine Vinegar is an ingredient I like to always have on hand. I love how clean and slightly sweet this vinegar tastes.Â
Some substitutions include champagne, white wine vinegar, distilled vinegar, or even apple cider vinegar.Â
Olive oil:Â Olive oil is another staple in my pantry. I like to keep a few varieties of olive oil lying around.Â
I prefer a bolder olive oil for this Black Bean and Mango Salad Recipe. A bold olive oil means more flavor in the dressing.Â
Don’t have olive oil? Avocado oil also tastes lovely, especially if you decide to add avocados as an “add-on” ingredient!
Seasonings:Â For this salad, I kept it simple with dried oregano, kosher salt, and freshly cracked pepper. However, as always, season to your liking.Â
Do you have an herb garden? Use whatever herbs you have growing! Some herbs that would taste lovely include dried or fresh basil, fresh parsley, and even dried or fresh thyme.Â
Step By Step Instructions for Black Bean Mango Salad
How to Make The Dressing
In a small bowl or mason jar add all the dressing ingredients. Either whisk together or add a lid to your mason jar and shake.
How To Make The Black Bean and Mango Salad
In a large bowl, add all ingredients and combine. That’s it.
Store this Black Bean Mango Salad recipe in an airtight container for 3-5 days.Â
How to Serve this Black Bean Mango Salad
Â
There are so many ways to dish up this recipe.Â
Below are some of my favorite ways to serve this Black Bean Salad recipe:
Simply Served as a Dip with corn tortillas
Topper for Tacos topped with diced large avocado pieces and speckled with hot sauce
A great side dish to baked chicken or fish
Spooned over tip cooked quinoa for a Black Bean Mango Quinoa Salad
Learn More About These Flexitarian Faves: Beans, Peas, and Lentils
Did you know?! The Dietary Guidelines for Americans has recommendations for Beans, Peas, and Lentils!Â
The 2020-2025 Dietary Guidelines for Americans recommend adults following a 2,000kcal diet consume three servings (1.5 cups) of cooked beans, peas, and lentils per week. (1)Â
Today’s research shows, that beans, peas, and lentils are under consumed by most adults, which may contribute to inadequate intakes of nutrients and an unbalanced diet. (1)
Moreover, this Black Bean and Mango Salad recipe is a terrific way to incorporate more beans into the diet.Â
More About Beans
Beans are a versatile, sustainable, and nutrient-dense food. This is why beans are a staple food in my Flexitarian kitchen.Â
Now, I’ll review just a few ways beans are 1) versatile, 2) sustainable, and 3) nutrient-dense.Â
1) Versatile:Â Beans are versatile in cooking and recipes. Because beans are considered a vegetable and a protein, they pack a punch to any meal.Â
2) Sustainable:Â An article published last year in Nutrients showed an increase in bean, lentil, and pea consumption to two portions per week, Â which could modestly improve the sustainability of diets when replacing meat. (2)
3) Nutrient Dense: Black beans are rich in slowly digested carbohydrates, both soluble and insoluble fiber and are a high protein food. (3) They also have very little fat and zero sugar. In addition to all of that, they are high in many vitamins and minerals, especially Folate, Thiamin, and Iron. (3)
Another neat tidbit about this recipe, the Vitamin C in the Mango and Peppers will help the body better absorb the Iron in the Black beans.Â
Cool Science!Â
Like This Black Bean Mango Salad Recipe? Check Out These Amazing Salads Too!
Trader Joe’s Harvest Blend: An Easy Greek Salad Inspired Recipe
I love this Trader Joe’s Harvest Blend recipe inspired by one of my favorite dishes, Greek Salad!Â
This recipe is not only delicious but also healthy and loaded with nutrition.
This Trader Joe’s Harvest Blend recipe has veggies like baby garbanzo beans, cherry tomatoes, fresh parsley, and crunchy kale.
Why You Will Love This Harvest Blend Trader Joe’s Recipe
You will love this harvest blend trader joe’s recipe because it makes an excellent main dish. Additionally, it makes for a fantastic side dish accompanying roast chicken, grilled fish, or baked tofu!
This recipe makes for great leftovers. The flavors meld in the refrigerator overnight and are excellent the next day.Â
Ingredients and Tips for This Salad
In this recipe, I encourage you to use your favorite combination of veggies. If I use a vegetable you do not care for, omit it or swap it for one you love!
Trader Joe’s Harvest Blend – If you do not have the Trader Joe’s Harvest Blend you can sub for orzo, red quinoa, Israeli couscous, rice, or a combination of grains. If you would like the grains mix to have more flavor, cook in vegetable broth, chicken stock, or broth.Â
Red Bell Pepper – Any color bell pepper works in this recipe
Red Onion – I prefer red onion, however, sweet onion or shallots would be excellent too
Cucumber – Option to remove the seeds or keep them. Use any cucumber variety you love.
Tomatoes – I use cherry tomatoes in this recipe. Grape tomatoes would work well too
Kale – I use curly kale and cut it in small strips. This is easier to chew and allows the dressing to soften with each bite of greens.Â
Parsley – Lots of fresh parsley is used in this recipe. Mix it right into the salad but also use it to garnish with beautiful pops of green.Â
Feta Cheese – I prefer full-fat feta cheese with all it’s salty, tangy, creamy, “crumbilyness”. You could use goat cheese or parmesan if you prefer.Â
Kalamata Olives – The briny olives are excellent in this dish. Plus, I love the deep purple hue they bring to the dish. Don’t have Kalamata? I also love to use green or black olives.Â
Optional Ingredients in This Greek Salad Grain Bowl with Trader Joe’s Harvest Blend
Pine nuts or sunflower seeds for a nutty, buttery, crunchy element.Â
Trader Joe’s Greek Chickpeas with Parsley and Cumin make a flavorful, high protein, and high fiber addition to this dish!
Ingredients and Tips for The Dressing
Greek Yogurt – I use full-fat Greek yogurt for lots of flavor
In a large mixing bowl, combine the cooked grains from the Trader Joe’s salad with diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
Combine and Toss
Pour the dressing over the salad and toss gently to combine.
Adjust Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
Let the salad sit for about 15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with additional parsley if desired.
FAQ (Ask A Dietitian!)
What can I add to Trader Joe’s Harvest Blend?
You can make many variations and varieties of grain bowls using Trader Joe’s Harvest Blend.Â
Some of my favorite flavor combinations include:
Southwestern with corn and black beans like my Southwestern Grain Bowls.Â
Garlic and Herb with tons of garlic and fresh herbs like mint, parsley, basil, and thyme.Â
Autumn Flavors with butternut squash, dried cranberries, and pumpkin seeds.Â
What’s in Trader Joe’s Harvest Blend?
Trader Joe’s Harvest Blend contains different grains of Israeli couscous, orzo, baby garbanzo beans, and red quinoa.Â
1¼cups Trader Joe's Harvest Blendor other grain mixture such as quinoa, couscous, farro, orzo, rice
1cupchopped kale
1cupchopped cucumber
1cupchopped bell peppers
1cupchopped red onion
1cupchopped cherry tomatoes
1cuppitted Kalamata olives
8ozfeta cheese
½cupchopped fresh parsley
Creamy Greek Dressing
½cupGreek Yogurt
¼cupOlive Oil
¼cupred wine vinegar
2tbspfresh squeezed lemon juice
1tbsporegano
sea salt and black pepper to taste
Optional toppings Trader Joe's Greek Chickpeas
Instructions
Cook The Grains
Cook the Trader Joe's Harvest Grains Salad according to the package instructions. Once cooked, let it cool to room temperature.
Prepare The Ingredients
In a large bowl, combine the cooked grains from the Trader Joe's salad with cucumber, bell peppers, cherry tomatoes, red onion, kale Kalamata olives, feta cheese, and chopped fresh parsley.
Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper.
Combine and Toss
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Adjust Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
Serve chilled or at room temperature, garnished with additional parsley and fresh squeezed lemon if desired.
Notes
Nutrition facts will vary depending on the ingredient you use. In this recipe, I calculated the nutrition facts using quinoa as the grain.Â
Southwest Grain Bowls are a superb option for a healthy breakfast on the go.Â
I love how this bowl is so pleasantly zesty and fresh that I had to recreate it at home.
With tomato season emerging, this is a great recipe to have in the queue for when you are swimming in tomatoes. This recipe is gluten-free, vegan, versatile, and best of all easy.Â
Why You Will Love This Recipe
Healthy
This Southwest Quinoa Bowl is protein and fiber-packed.
With yummy veggies and fresh flavors, this recipe is nutritious and delicious.
To make this recipe even more fulling and satisfying, add more protein! I like to add a plant-based protein like Baked or Air Fryer Tofu.Â
Quick and Easy
This recipe is easy to throw together and can be ready for lunch or dinner in under 30 minutes.
Perfect for Leftovers
I love to make a big batch of this recipe.
It is superb for leftovers, tasting, perhaps, even better the next day after the flavors have melded.
Versatile
I love this recipe because it is so versatile!
You can choose to use black beans or pinto beans, brown rice or quinoa, sweet potatoes, red bell peppers, green bell peppers, or poblanos. In the vinaigrette, you can use olive oil or avocado oil.
Moreover, you could add a bit of our sour cream to the top of your bowl, or finish the southwest bowl with lots and lots of fresh cilantro or lime juice.
Lastly, you can further top this southwest quinoa bowl with store-bought rotisserie chicken, grilled southwest chicken thighs or breasts, slow-cooker pulled pork, or baked tofu.
Ingredients For Southwest Bowl & Notes
Quinoa
You can’t have a quinoa bowl without quinoa. However, if you wanted to take this recipe and use a different grain for a Southwest Grain Bowl, Farro, Sorghum, and even rice would pair well with the ingredients.Â
Black Beans and Corn
These two ingredients are quintessential when making a southwest-style bowl or salad.
Don’t have black beans? I would recommend pinto, kidney, or red beans.Â
Cherry Tomatoes
You don’t have to limit this recipe to tomato season, but I encourage you to make this at least once with local, farm-fresh, tomatoes. Tomatoes season can range from May through October.
Jalapeno’s can add a lot of heat, so to keep this recipe milder remove the seeds and ribs from the jalapeno before dicing it.
If you love fresh herbs like me, you can add more cilantro to the top of the dish as a garnish.
Ingredients for Southwest Vinaigrette and Tips
This vinaigrette can be used with this recipe but it also works well in a different meal. It’s simple, easy, and ready in under 5 minutes.Â
Olive oil
I prefer to use olive oil in this vinaigrette but avocado oil works well too.Â
Apple Cider Vinegar
I like the slight sweetness of apple cider vinegar but white vinegar works as well.Â
Lime
I use lime zest and fresh lime juice.Â
Seasonings
Similar to taco seasoning, I use dried oregano, chili powder, cumin, garlic powder, salt, and pepper. For a bit more kick, the option to include red pepper flakes.
Interested in learning more about this dressing and marinade? I have a whole article dedicated to it called Southwest Chicken Marinade.
How to Make this Southwest Quinoa Bowl
Bowl Prep
Cook quinoa per package instructions. Add all the bowl ingredients to a large bowl and set aside.Â
Southwest Vinaigrette
In a jar, add all vinaigrette ingredients. Place the lid on the jar, and shake until combined.Â
Finish Off the Quinoa Bowl
Drizzle the southwest vinaigrette over the bowl ingredients. Using a rubber spatula mix the ingredients until combined.Â
Taste the recipe and add salt, pepper, herbs, and additional lime juice as needed per the cook’s preference.Â
Southwest-Quinoa-Bowl-and-vinaigrette
Great Pairings
This recipe is magical when paired with many varieties of foods.
Depending on your mood or how you are eating this Quinoa Bowl, you can eat it alone as a hearty and healthy snack.
Alternatively, you can pair this recipe with some cooked protein and veggies.Â
The last time I served this Southwest Quinoa Bowl, I made a big ole batch of it. We saved about half of the recipe to take for lunches during the week, and the other half we served alongside
This is a healthy Southwest Quinoa Bowl with a zesty and citrusy vinaigrette. This grain bowl is made with quinoa, corn, black beans, cherry tomatoes, and other fresh flavors.
