Healthy Everyday Salad

One versatile, colourful and hearty base salad, which can be finished  with any protein to make it a brand-new salad.




Prep Time

20 minutes

Cooking Time

15 minutes


  • 250 ml (1 cup) red and white quinoa
  • 1 baby red cabbage, shredded
  • 80 g (1 bag) Food Lover’s Market Baby Spinach, Rocket and Basil Mix
  • 3 tomatoes, quartered
  • ½ red onion, sliced
  • ½ cucumber, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • Micro herbs, to taste
  • Salt and black pepper, to taste
  • Parsley, chopped
  • Zest and juice of 1 lemon
  • PICK YOUR PROTEIN: 400 g (1 tin) Chickpeas, drained OR 500 ml (2 cups) Food Lover’s Market Blanched Vannamei Prawns, steamed OR 200g-300g Food Lover’s Market Salmon Fillet, steamed

For the Mustard Dressing

  • 80 ml (1/3 cup) avocado oil
  • 45 ml (3 Tbsp) white wine vinegar
  • 30 ml (2 Tbsp) Dijon mustard
  • Salt and black pepper, to taste


  1. To cook the quinoa, rinse and place the quinoa and 500 ml (2 cups) of water and 2.5 ml (1/2 tsp) of salt in a medium pot. Cook on a medium to high heat until the quinoa is rapidly boiling. Turn the heat down to a simmer and cook for about 15 minutes or until cooked. Drain if needed. Allow to cool before use.
  2. Combine all the ingredients (excluding the protein, parsely and lemon zest & juice) for the salad base and toss to combine.
  3. For the Mustard Dressing: Place all the ingredients in a jar and shake, shake, shake until emulsified. Season to taste.
  4. For the Protein: Combine your choice of protein with some parsley, lemon zest and juice. Season to taste and top your salad with protein of choice and the mustard dressing.
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