quinoa avocado tabbouleh
_ Ingredients
Dressing Ingredients
1/4 cup extra virgin olive oil
1 tsp honey or agave nectar
2 tbsp fresh lemon juice
1/4 cup chopped fresh basil leaves
1/4 tsp salt
1 tbsp mayonnaise
Salad Ingredients
4 medium vine-ripened tomatoes
2 cups quinoa
1 Persian cucumber, peeled and grated
5 cups salad greens
1 ripe avocado
1/4 cup toasted pine nuts
1/4 cup chopped flat leaf parsley, fresh basil or mint
_ Instructions
For Salad
Rinse the quinoa thoroughly in a mesh strainer, then cook according
to package directions. Fluff with a fork, transfer to a large salad bowl,
and allow to return to room temperature. Stirring the quinoa every few
minutes will help it to cool faster.
Gently stir in the avocado, grated Persian cucumber, toasted pine nuts and
chopped herbs. Season the salad with salt and pepper to taste.
For Dressing
In a blender or food processor, combine the chopped basil leaves, lemon juice,
mayonnaise, honey and salt. Cover the blender. Pulse a few times till the
ingredients are chopped and combined. Scrape the sides of the blender with a
spatula. Put the lid on, open the pour spout, and turn on the blender. Drizzle in
the extra virgin olive oil very slowly, pausing to scrape the sides of the blender as
needed, till the dressing is creamy and emulsified.
To serve, place a portion of salad greens on each serving plate to create a bed for
the salad. Scoop the salad onto the top of the greens. To mold the salad as seen in
the picture, gently pack the salad into a measuring cup or small bowl, then
unmold onto the top of the salad greens. Drizzle with dressing to taste. Serve.
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