Cucumber Avocado Quinoa Salad With Creamy Lemon Dressing
User Reviews
5
Cucumber Avocado Quinoa Salad With Creamy Lemon Dressing
Description
The salad features well-cooked quinoa as a base, providing a nutty and slightly chewy texture. Chopped Persian cucumbers add a fresh, crisp bite while ripe avocado contributes creaminess. Red onion brings sharpness, and sweet mini tomatoes add juicy bursts. Fresh basil leaves impart herbal brightness, while walnuts offer a crunchy contrast.
The lemon dressing combines fresh lemon juice with olive oil, garlic, sweet Medjool dates, and Dijon mustard blended until creamy, giving the salad a tangy, slightly sweet, and garlicky coating. This binds the ingredients and enhances their flavors without overpowering them.
Ideal for meal prep, the quinoa can be cooked ahead and stored refrigerated or frozen. The salad is best dressed just before serving to keep avocado fresh, or the avocado may be added fresh daily if prepping for lunches. The dressing keeps up to 5 days refrigerated in a sealed jar.
Ingredients
Salad
- 2 cups quinoa About 240 grams, cooked
- 2 Persian cucumbers 180 grams, finely chopped
- 1 avocado peeled and chopped, large
- ⅓ cup red onion 34 grams, finely sliced
- 5 basil to 6 large leaves, torn
- 1 cup mini tomatoes 165 grams, quartered
- ½ cup walnuts 63 grams, chopped
Dressing
- ⅓ cup lemon juice or the juice of two lemons (50 ml, fresh
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic
- 2 date large, Medjool
- ½ teaspoon Dijon mustard
- salt to taste
Instructions
- For the dressing, add all the ingredients in a blender, then blend for a few seconds or until everything has been pulverized and you have a creamy consistency.
- In a large salad bowl, combine the cooked quinoa with the vegetables, avocado, herbs, and nuts.
- Add the lemon dressing and stir to combine. Enjoy!
Notes
- Cook quinoa with a pinch of salt and vegetable bouillon to enhance its flavor.
- Store cooked quinoa in an airtight container for up to five days in the fridge or freeze for up to two months.
- Keep the lemon dressing refrigerated in a closed jar for up to five days.
- For make-ahead salad, store the dressing separately and add avocado freshly chopped when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 52mg | 2% |
| Potassium | 473mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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