Quinoa Avocado Salad
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Cooking time: 35 mins
35 : 00
Ingredients
- ¼ cup buttermilk
- ¼ cup crème fraîche
- ¼ cup crème fraîche
- 5 tablespoons lemon juice, divided
- 2 tablespoons minced shallot
- 1 small clove garlic, grated
- ½ teaspoon salt, divided
- ⅛ teaspoon ground pepper plus 1/4 teaspoon, divided
- 2 tablespoons grapeseed or avocado oil, divided
- 1 ¼ cups cooked quinoa, divided
- 2 heads Belgian endive, cut into 1/2-inch pieces
- 2 firm ripe Fuyu persimmons or pears, thinly sliced
- 2 ripe avocados, sliced
- ¼ cup chopped fresh dill
Instructions
- Whisk buttermilk, crème fraîche, vinegar, 1 tablespoon lemon juice, shallot, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Set aside.
- Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1/4 cup quinoa and cook, stirring occasionally, until crispy, 3 to 4 minutes. Transfer to a plate and let cool.
- Combine endive and persimmons (or pears) with the remaining 1 cup quinoa, 1 tablespoon oil, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper in a medium bowl. Toss to coat. Spread on a platter. Drizzle avocado with the remaining 2 tablespoons lemon juice and sprinkle with the remaining 1/8 teaspoon each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.