This fresh, crunchy quinoa salad is exactly what you need when it’s too hot to turn on the oven. Packed with nutrient-dense veggies and tossed with a creamy, avocado-based dressing, it will leave you feeling full and energized throughout the day.
For quinoa and cucumber salad:
- 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
In a large bowl combine cucumber, tomato, avocado, onion, quinoa, and parsley.
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.