This bright and zesty layered salad pairs beautifully with the tropical, citrus notes of our Finger Lime Sauvignon Blanc non-alcoholic wine. You can make this the day before and bring along to a festive gathering - or just have something healthy in the fridge for dinner after a long day!
Prep Time: 15 mins
Servings: 8
Equipment
- Large Glass Canister
- Large White Salad Bowl
Ingredients
Salad Ingredients
- 2 x 400g cans organic chickpeas, rinsed and drained
- 1 x 420g can organic corn kernels, drained
- 1 large cucumber, chopped
- 1 packet organic microwave brown rice and quinoa, cooled
- 2 punnets fresh blueberries
- 1 bunch spring onions, chopped
- 1 cup finely chopped basil or parsley
- 1 cup sliced almonds
Zesty Lemon Vinaigrette Ingredients
- 1/2 cup lemon juice (about 2 lemons)
- 1/4 cup apple cider vinegar
- 1 tbsp tahini (sesame paste)
- 3 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp garlic powder
Instructions
- Prepare the Dressing: In a small bowl, whisk together all vinaigrette ingredients until smooth. Add salt and pepper to taste.
- Layer the Salad: Pour the vinaigrette in the bottom of a large glass canister. Layer the remaining salad ingredients in the order listed.
- Marinate: Cover and refrigerate for at least 2 hours, ideally overnight, for optimal flavor absorption.
- Serve: When ready to serve, invert the canister into a large salad bowl, letting the dressing coat the layers. Toss gently and enjoy!
Notes
For the best flavor, allow the salad to marinate overnight.
