Recipe: Quinoa Avocado Salad with Buttermilk Dressing
Last updated: October 15, 2024, at 11:15 a.m. PT
Originally published: August 24, 2020, at 10:21 a.m. PT
This delightful fall salad is big on flavor and low on salt!
Yields: 4 servings
Total Preparation Time: 35 minutes
Ingredients
- 1/4 cup buttermilk
- 1/4 cup crème fraîche
- 2 tablespoons white balsamic vinegar
- 5 tablespoons lemon juice, divided
- 2 tablespoons minced shallot
- 1 small clove garlic, grated
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper plus 1/4 teaspoon, divided
- 2 tablespoons avocado oil, divided
- 1¼ cups cooked quinoa, divided
- 2 heads Belgian endive, cut into 1/2-inch pieces
- 2 firm ripe Fuyu persimmons, pears, or peaches thinly sliced
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh dill
Instructions
- 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.
- 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.
- 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 pepper. Arrange on the platter. Drizzle with the reserved dressing.
- Serve topped with dill and the crispy quinoa.
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Auburn Valley YMCA
Bellevue Family YMCA
Coal Creek Family YMCA
Dale Turner Family YMCA
Downtown Seattle YMCA
Matt Griffin YMCA
Meredith Mathews East Madison YMCA
Northshore YMCA
Sammamish Community YMCA
Snoqualmie Valley YMCA
University Family YMCA
West Seattle & Fauntleroy YMCA
Kent YMCA
Category:
Recipes
Dinner
Lunch
Salad
Vegetarian