Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Quinoa Avocado Salad with Buttermilk Dressing
Quinoa Avocado Salad with Buttermilk Dressing
About the Recipe
Persimmons add sweetness to this tossed green salad that sports a healthy salad dressing.
A sprinkling of crispy fried quinoa adds unexpected crunch, putting the salad over the top in the best way.
Source: EatingWell Magazine, December 2019
Ingredients:
• ¼ cup buttermilk
• ¼ cup crème fraîche
• 2 tablespoons white balsamic vinegar
• 5 tablespoons lemon juice, divided
• 2 tablespoons minced shallot
• 1 small clove garlic, grated
• ½ teaspoon salt, divided
• ⅛ teaspoon ground pepper plus 1/4 teaspoon, divided
• 2 tablespoons grapeseed or avocado oil, divided
• 1 ¼ cups cooked quinoa, divided
• 2 heads Belgian endive, cut into 1/2-inch pieces
• 2 firm ripe Fuyu persimmons or pears, thinly sliced
• 2 ripe avocados, sliced
• ¼ cup chopped fresh dill
• 1 cup shredded fontina cheese
• Fresh basil for garnish
Getting it done:
Step 1
Whisk buttermilk, crème fraîche, vinegar, 1 tablespoon lemon juice, shallot, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Set aside.
Step 2
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1/4 cup quinoa and cook, stirring occasionally, until crispy, 3 to 4 minutes. Transfer to a plate and let cool.
Step 3
Combine endive and persimmons (or pears) with the remaining 1 cup quinoa, 1 tablespoon oil, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat. Spread on a platter. Drizzle avocado with the remaining 2 tablespoons lemon juice and sprinkle with the remaining 1/8 teaspoon each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.
Ingredients:
• ¼ cup buttermilk
• ¼ cup crème fraîche
• 2 tablespoons white balsamic vinegar
• 5 tablespoons lemon juice, divided
• 2 tablespoons minced shallot
• 1 small clove garlic, grated
• ½ teaspoon salt, divided
• ⅛ teaspoon ground pepper plus 1/4 teaspoon, divided
• 2 tablespoons grapeseed or avocado oil, divided
• 1 ¼ cups cooked quinoa, divided
• 2 heads Belgian endive, cut into 1/2-inch pieces
• 2 firm ripe Fuyu persimmons or pears, thinly sliced
• 2 ripe avocados, sliced
• ¼ cup chopped fresh dill
• 1 cup shredded fontina cheese
• Fresh basil for garnish
Getting it done:
Step 1
Whisk buttermilk, crème fraîche, vinegar, 1 tablespoon lemon juice, shallot, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Set aside.
Step 2
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1/4 cup quinoa and cook, stirring occasionally, until crispy, 3 to 4 minutes. Transfer to a plate and let cool.
Step 3
Combine endive and persimmons (or pears) with the remaining 1 cup quinoa, 1 tablespoon oil, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat. Spread on a platter. Drizzle avocado with the remaining 2 tablespoons lemon juice and sprinkle with the remaining 1/8 teaspoon each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.
About the Recipe
Persimmons add sweetness to this tossed green salad that sports a healthy salad dressing.
A sprinkling of crispy fried quinoa adds unexpected crunch, putting the salad over the top in the best way.
Source: EatingWell Magazine, December 2019
Nutritional Info
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