Serves: 4 – 6: • 2 cups cucumber, spiralized or julienned • 2 cups chopped tomatoes • 2 large avocados, diced • 1 red onion, sliced • 2 cups cooked quinoa • 1 handful chopped parsley (or cilantro) For the dressing: • 1 ripe avocado • 1/4 cup white wine vinegar • Juice of one lime • Salt and fresh cracked pepper, to taste • 3/4 cup olive oil |
The salad: In a large bowl combine cucumber, tomato, avocado, onion, quinoa and parsley. The dressing: In a blender or food processor, combine avocado, vinegar, lemon juice, salt and pepper. Pulse until smooth and creamy. Add in olive oil progressively until just combined. Transfer to a jar and drizzle over the salad before serving. Recipe courtesy of eatwell 101
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