This salad is a refreshing, nutrient-packed dish combining the nuttiness of quinoa, the creamy texture of avocado, and the bright, tangy sweetness of citrus. It works as a light lunch, side dish, or even a make-ahead meal for busy days.
Ingredients & Key Components:
- 1 cup cooked quinoa, cooled
- 1 large avocado, cubed
- 1 orange, segmented
- 1 grapefruit, segmented
- 2 cups mixed greens (arugula or baby spinach)
- ¼ cup toasted almonds, sliced
- Dressing: 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, salt and freshly cracked pepper to taste
Preparation Notes:
Cook the quinoa ahead of time and allow it to cool completely so it doesn’t wilt the greens or avocado. Segment the citrus carefully, removing all pith to avoid bitterness. Cube the avocado last to prevent browning and toss gently.
Assembly:
Combine quinoa, greens, and citrus segments in a large bowl. Add avocado and almonds. Whisk together dressing ingredients and drizzle evenly over the salad. Toss lightly to coat all ingredients without mashing delicate components.
Flavor & Texture Profile:
The creaminess of avocado balances the tang of citrus, while quinoa adds subtle nuttiness. The almonds provide crunch and contrast. Each bite offers a refreshing, layered experience with a clean, bright finish.
Serving Suggestions:
Serve chilled as a standalone meal or alongside grilled salmon, shrimp, or roasted chicken. Garnish with fresh mint or cilantro to enhance the aromatic profile.
Variations:
- Swap almonds for pistachios or walnuts.
- Add pomegranate seeds for a sweet-tart burst.
- Include cooked chickpeas for added protein.
