California quinoa & avocado salad

A bowl of food on a plate Vegetarian Salad Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:30 mins
  • Easy
  • Serves 2

The tahini and avocado combo in this dressing is totally addictive. If you have ripe avocados to use up, this is a winning recipe

Nutrient Unit
kcal 740
fat 44g
saturates 6g
carbs 59g
sugars 17g
fibre 17g
protein 18g
salt 0.9g


  • 250g butternut squash , chopped into small chunks
  • 2 tbsp olive oil or rapeseed oil
  • 120g pack thin-stemmed broccoli , cut into small pieces
  • 250g pouch cooked quinoa
  • small handful coriander , leaves picked and chopped
  • small handful mint , leaves picked and chopped
  • 4 spring onions , finely sliced on an angle
  • 50g pomegranate seeds
  • 20g pistachios , roughly chopped
  • 1 small ripe avocado
  • juice ½ lemon
  • handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
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For the dressing

  • 1 tbsp tahini
  • ½ small ripe avocado , stoned, peeled and roughly chopped
  • small handful coriander , leaves picked
  • small handful mint , leaves picked
  • zest and juice ½ lemon
  • 2 tsp clear honey or maple syrup


  • STEP 1

Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.

  • STEP 2
Asparagus, avocado & quinoa tabbouleh

Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.

  • STEP 3

Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.

  • STEP 4
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Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.

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