Eating Healthy with Hass Avocado

Eating Healthy with Hass Avocado, Quinoa, & Radish Salad

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Avocado Qunioa and Radish Salad

This is the kind of recipe I love to make and have in the fridge as a go-to snack for the next few days. When you’re both working long hours and come home looking for something to nibble on, why not have healthy choices ready to go such as this Avocado, Quinoa and Radish Salad. And for a full meal, this dish would pair perfectly with a grilled steak, lamb chops or roast chicken.

Three Healthy Facts about Avocados (From Avocados from Peru website)

  • Avocados are virtually the only fruit that contain monounsaturated fats which can contribute to a heart healthy diet
  • Great for your Eyes: An ounce of Avocado contains 81 micrograms of lutein; lutein can help protect against cataracts and macular degeneration.
  • Good Fats: Avocados contain unsaturated “good” fats that are associated with improved, lower blood cholesterol levels.

Hass Avocado, Quinoa, & Radish Salad
Recipe by Avocados from Peru / 4-6 Servings

INGREDIENTS

  • 7/8 c quinoa, rinsed and drained
  • 7 ounces fine green beans, trimmed and sliced
  • 1 garlic clove, halved
  • 4 tablespoons olive oil
  • 1 lemon, juiced
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 3.5 ounces radish, trimmed and sliced
  • 1 ripe Hass avocado, halved, pitted, peeled and sliced
  • 2/3 c mixed salad leaves/lettuce

INSTRUCTIONS

  1. Put the rinsed quinoa into a saucepan and cover with plenty of cold water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until tender. Drain, rinse with cold water, and drain well.
  2. Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes, until just tender. Drain and rinse with cold water to cool them quickly.
  3. Rub the cut surfaces of the garlic clove around the inside of a large serving bowl, then discard it (this will give a hint of garlic to the salad).
  4. Add the olive oil, lemon juice, and cumin. Season with salt and pepper and whisk together.
  5. Tip the drained quinoa and beans into the serving bowl and add the radish, avocado, and lettuce. Toss together gently, then serve immediately.
  6. Chef’s tip: You can make the salad in advance, though prepare the avocado and toss it through the salad with the mixed leaves just before serving.