This hearty vegan salad has a refreshing lime kick that you’ll love!
If you want to take it up a notch, try adding some olives, goat cheese or some chickpeas for crunch and added protein. This really is a great BASE recipe that you can get creative with!
This is a great side dish rich in complex carbs and fiber. Serve with a quality protein source, like chicken breast or shrimp, and a vegetable like broccoli, and you’ve got a complete meal!
You can make this ahead of time and have it for several servings. If preparing ahead of time, I suggest making the “dressing” separate and adding right before enjoying, so it doesn’t get mushy.
Quinoa Avocado Salad
(4 servings)
- 3 tbsp lime juice
- 2 tbsp olive or avocado oil
- ¾ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp ground pepper
- 3 cups (555 g) cooked quinoa, cooled
- 2 medium avocados, chopped
- 1 cup (200 g) grape tomatoes, halved
- 1 cup (150 g) diced cucumber
- ½ cup (25 g) chopped cilantro
- 1 scallion, sliced
Directions:
Whisk together lime juice, garlic powder, oil salt and pepper in a medium bowl. Combine cooked quinoa, avocados, tomatoes, cucumber, cilantro and scallion in a separate bowl. Mix in the dressing to the salad and enjoy immediately. If preparing a large batch or ahead of time, keep the dressing separate and add upon eating. Keep in the refrigerator and serve cold.
