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Garden Vegetable Salad with Preserved Lemons

Yields6 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

The fresh and developed citrus flavor in this Garden Vegetable Salad with Preserved Lemons contrasts the sweet sugar snap peas and soft mango slices. Make a delicious and healthy spring salad by incorporating preserved lemons!

Garden Vegetable Salad with Preserved Lemons

For the Salad:
 1 ripe mango, cut into slices
 4 radishes, thinly sliced
 1 cup quinoa
 3 cups mixed greens, such as spinach and kale
 1 tbsp miso paste (optional)
 2 cups sugar snap peas
 1 avocado, chopped
 ½ cup roasted pistachios, coarsely chopped
 3 oz ricotta cheese
 ¼ cup preserved lemons (optional)
 pinch of sea salt
For the Dressing:
 ½ mango, chopped
 2 tbsp fresh lemon juice
 ¼ cup Colavita Extra Virgin Olive Oil
For the Salad:

Cook the quinoa. Bring 2 cups of water to a boil in a small pot over medium-low heat.


Add the quinoa and 1 tbsp of miso paste (optional). Cook for 20 minutes, until all the water is absorbed and the quinoa is tender.


Transfer the quinoa to a large salad bowl.


Add the mixed greens, mango and radish slices, avocado chunks, chopped pistachios, preserved lemons, and snow peas. Season with a pinch of salt and toss to combine all the ingredients.


Drizzle with the Lemon Mango Dressing and dollop with ricotta cheese over the top.



For the Dressing:

In a blender, combine the mango, olive oil and lemon juice. Purée until smooth.


Taste and add more lemon juice if needed.

Nutrition Facts

Servings 6