Bistro Herb Salad
Prep
15-20 mins
Cook Time
10-15 mins
Servings
3-4 servings
This healthy bistro salad is a fresh, herb-forward recipe made with crisp romaine, butter lettuce, and arugula, combined with protein-rich chickpeas, fiber-packed quinoa, and creamy avocado. Tossed in a light lemon Dijon vinaigrette and topped with quick pickled red onions, this simple salad is both nourishing and satisfying.
Unlike traditional bistro salads that are mostly greens, this version is designed to keep you full longer by adding plant-based protein, healthy fats, and gut-friendly fiber. It’s an easy, balanced recipe that works perfectly as a healthy lunch, light dinner, or fresh side dish.
Why You’ll Love This Recipe
- High in protein and fiber to keep you full
- Made with simple, whole-food ingredients
- Light, fresh, and easy to make
- Perfect for lunch, dinner, or meal prep
- Vegetarian and nutrient-dense
Approx nutrition per serving:
- Protein: 12–15g per serving (may add eggs, tofu, or extra chickpeas to further increase protein)
- Fiber: 7–9g per serving
This vegetarian bistro salad is quick to make, full of fresh herbs like dill, parsley, and chives, and made with simple, whole-food ingredients. It’s a high-fiber, protein-rich salad that supports steady energy and satiety without feeling heavy.
Whether you're looking for a healthy lunch, an easy meal prep option, or a light yet satisfying dinner, this is a recipe you’ll come back to again and again.
XO,
Bobbielee
Ingredients
- 1 romaine heart, chopped
- 2 cups butter lettuce
- Handful arugula
- ¼ cup dill
- 2 tbsp chives
- 2 tbsp parsley
- ½ cup cooked quinoa
- ½ cup chickpeas (roasted or plain)
- ½ avocado, sliced
- ¼ cup cucumber, thinly sliced
- 1 hard boiled egg per serving, sliced.
- ½ red onion, thinly sliced
- ¼ cup vinegar
- ½ cup water
- pinch salt + drizzle maple syrup
- 3 tbsp olive oil - 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 tbsp apple cider vinegar
- salt + pepper
Greens and herbs
Add-Ins :
Optional: crumbled feta or shaved parmesan
Quick Pickled Onions
Simple Lemon Dijon Dressing
Directions
Prepare the pickled onions:
Thinly slice the red onion and place in a small bowl. Cover with vinegar, water, a pinch of salt, and a touch of maple syrup. Let sit for at least 10 minutes (or up to 30 minutes for a deeper flavor), then drain.
Wash and prep the greens:
Rinse and thoroughly dry the romaine, butter lettuce, and arugula. Chop into bite-sized pieces and transfer to a large serving bowl.
Build the base:
Add the cooked quinoa, chickpeas, and thinly sliced cucumber to the bowl with the greens. Gently toss to combine.
Add avocado and herbs:
Slice the avocado just before serving and add it to the salad along with the fresh herbs (dill, parsley, and chives).
Make the dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper until well combined.
Assemble the salad:
Drizzle the dressing lightly over the salad and toss gently to coat, being careful not to mash the avocado.
Finish and serve:
Top with pickled onions and cheese, if using. Top with sliced, hardboiled egg. Serve immediately for the freshest flavor and texture.
Share the love
#healthy lunch
#healthy dinner
#vegetarian salad
#high fiber foods
#fiber rich meals
#high fiber high protein meals
#high fiber meals
#quick meals
#bistro salad
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