As promised I have a tip and an avocado recipe for you. If you recall in a recent post, I visited Rancho Rodoro and picked farm fresh avocados. #sponsoredtrip #CAavocados They are finally ripe, and quite delish.
Avocado, Strawberry & Quinoa Salad
The Recipe:
- 1/2 medium Hass Avocado
- 1/2 cup cooked Quinoa
- 1/2 cup canned, low sodium chickpeas
- 6- 8 Strawberries, sliced
- 1/4 cup Cilantro
- 1/2 Lemon
- 1 Tbsp Tahini
- 1-2 tsp Low Sodium Soy Sauce
- Optional: Add some chopped raw veggies of choice (I like cucumbers – they are refreshing)
Blend well tahini, soy sauce and lemon juice and set aside for dressing. Toss quinoa, chickpeas and cilantro. Drizzle on dressing. Fold in avocado and strawberries, reserving a few slices of each to garnish. Enjoy!
AVOCADO-LICIOUS TIP via Katie Ferraro, RD: For better appeal and access to more nutrients, use a criss-cross cut to open and peel avocado. Simply slice length-wise and then around the width. It will easier break off into 4 sections – seed comes right out! It also provides easier access to the most nutrient-dense portion, the dark green area near the peel.
Visit California Avocado Commission‘s site for some other great tips and recipes.
Filed under: Nutri-Savvy
