Dill and Avocado green salad
Ingredients
2 cups of cooked black and pearl mixed Quinola or 1 pack of the Express black and pearl
1 avocado chopped into chunks
Pinch of sea salt
Half a cucumber, shaved length ways
One generous handful of dill
2 tablespoons of pumpkin seeds
3 handfuls of finely chopped kale
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Zest from 1 medium lemon
Tablespoon fresh lemon juice
PREPARATION
Boil the quinoa with stock or Boullion for 14 minutes in a saucepan then leave to cool. Chop the avocado into chunks and shave the cucumber lengthways with a wide vegetable peeler. In a bowl, massage the kale with the balsamic vinegar, lemon juice and zest, and the olive oil for about a minute. Tear the dill into smaller pieces and add to the kale along with the cucumber and avocado and sprinkle with the quinoa, pumpkin seeds and a pinch of sea salt.
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Quinola | Making Eating Right, Easy
Average rating: 1 reviews
Dec 3, 2018
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