Salad with quinoa, avocado and raspberries

This salad, featuring a whole, healthy avocado, is so filling that you won't believe it can be a light and nutritious main meal.

Materials for four servings:

For the salad

180 gr. quinoa
One ripe but firm avocado, sliced ​​or diced
125 gr. raspberries, fresh or frozen, thawed
1/2 red onion, diced
150 gr. feta, crumbled
75 gr. hazelnuts, chopped
fresh basil leaves

For the avocado and basil dressing

Two handfuls of fresh basil leaves
60 ml extra virgin olive oil
1/4 avocado
Two tablespoons of lemon juice
salt, black pepper

Procedure

Step 1

Boil the quinoa in a pot with twice its volume of water. As soon as it boils, close the lid, lower the heat, and cook for 15 minutes. Remove from the heat and stir the quinoa with a fork to fluff it up. Close with the lid and let it stand for 10'.

Step 2

Pour the quinoa into a salad bowl. Add the avocado, raspberries, onion, feta cheese, hazelnuts and basil leaves.

Step 3

Avocado dressing: Put all the ingredients in the blender, namely the basil leaves, olive oil, avocado, lemon juice, salt and pepper. Beat well to mash, adjusting the amount of liquids (water and/or oil) according to the desired consistency.

Step 4

Taste and add salt and pepper accordingly. Pour the dressing over the salad and mix well. Garnish with a few extra basil leaves (chopped or not) and serve the salad immediately or cold from the fridge.

Recipe by Giorgos Dimitrakopoulos. Translated by Paul Antonopoulos.

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