Healthy Recipes Healthy Salad Recipes Healthy Grain Salad Recipes Healthy Quinoa Salad Recipes Quinoa Avocado Salad with Buttermilk Dressing 4.7 (3) 1 Review Persimmons add sweetness to this healthy avocado salad. Crispy fried quinoa adds unexpected crunch, putting the salad over the top in the best way. By Erling Wu-Bower Updated on November 16, 2019 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 Yield: 6 cups Nutrition Profile: Egg Free Gluten-Free Healthy Immunity High Fiber Low Added Sugars Low Sodium Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients ¼ cup buttermilk ¼ cup crème fraîche 2 tablespoons white balsamic vinegar 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 Directions 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. Rate it Print Nutrition Facts (per serving) 432 Calories 29g Fat 43g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/2 cups Calories 432 % Daily Value * Total Carbohydrate 43g 16% Dietary Fiber 12g 44% Total Sugars 15g Protein 7g 13% Total Fat 29g 37% Saturated Fat 7g 33% Cholesterol 13mg 4% Vitamin A 1636IU 33% Vitamin C 26mg 29% Folate 129mcg 32% Sodium 345mg 15% Calcium 90mg 7% Iron 2mg 10% Magnesium 82mg 20% Potassium 857mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved