Name: Quinoa Avocado Salad with Buttermilk Dressing
Prep time: 35 min
Total time: 35 min
Ingredients: 0.25 cup buttermilk; 0.25 cup crème fraîche; 2 tablespoons white balsamic vinegar; 5 tablespoons lemon juice, divided; 2 tablespoons minced shallot; 1 small clove garlic, grated; 0.5 teaspoon salt, divided; 0.125 teaspoon ground pepper plus 1/4 teaspoon, divided; 2 tablespoons grapeseed or avocado oil, divided; 1.25 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; 0.25 cup chopped fresh dill

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

Prep Time:

35 mins

Total Time:

35 mins

Servings:

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.

Nutrition Facts (per serving)

432	Calories
29g	Fat
43g	Carbs
7g	Protein

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.