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Strawberry Avocado Quinoa Salad Recipe

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4.7 from 92 reviews

A fresh and vibrant Strawberry Avocado Quinoa Salad combining nutritious quinoa, sweet strawberries, creamy avocado, and crunchy toasted pecans or pecan pumpkin seed brittle. Dressed with a zesty lime vinaigrette with a hint of honey, this salad offers a perfect balance of flavors and textures for a healthy and delicious meal or side dish.

Ingredients

Scale

Salad Ingredients

  • 1 cup quinoa, cooled (about 1/3–1/2 cup dry, cooked according to package directions)
  • 5 oz (1 container) arugula, baby kale or spinach
  • 1 cup diced or thinly sliced cucumber
  • 1 pint strawberries, quartered or sliced into rounds
  • 1 ripe avocado, diced
  • 1/2 cup toasted pecans OR pecan pumpkin seed brittle (see brittle recipe below)
  • 1/2 cup crumbled feta cheese (optional)
  • Half of a small jalapeño, deseeded and minced

Vinaigrette Ingredients

  • 1/3 cup olive oil (or avocado oil)
  • 1 tsp lime zest
  • 2 tbsp fresh lime juice
  • 1/2 tbsp honey
  • 1 tsp kosher salt

Pecan Pumpkin Seed Brittle Ingredients

  • 1 cup raw, unsalted pecans, roughly chopped
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1/4 cup maple syrup
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Prepare the brittle (optional): Preheat the oven to 275˚F. In a bowl, mix raw pecans, pumpkin seeds, maple syrup, olive oil, salt, and black pepper until all ingredients are well coated. Spread the mixture evenly onto a small baking sheet lined with parchment paper.
  2. Bake the brittle: Place the baking sheet in the oven and bake for 35 minutes, rotating the sheet halfway through the baking time to ensure even cooking. Remove from oven and allow to cool completely. Once cooled, break the brittle into small, bite-sized pieces. To speed cooling, you can chill in the freezer for a few minutes.
  3. Cook the quinoa: While the brittle bakes, cook the quinoa according to the package directions. Once cooked, fluff with a fork to release steam and transfer to a bowl to cool, ideally refrigerate to chill while preparing the other ingredients.
  4. Make the vinaigrette: In a small bowl, whisk together olive oil (or avocado oil), lime zest, fresh lime juice, honey, and kosher salt until emulsified and well combined.
  5. Assemble the salad: In a large bowl, combine cooled quinoa, arugula (or baby kale/spinach), diced cucumber, strawberries, diced avocado, minced jalapeño, and crumbled feta cheese if using. Gently toss the ingredients together with the prepared vinaigrette to coat evenly.
  6. Add the brittle: If using the pecan pumpkin seed brittle, wait to add it just before serving to maintain its crunchy texture. Toss lightly or sprinkle on top as a garnish.

Notes

  • You can substitute baby kale or spinach for arugula based on your preference.
  • To keep the brittle crunchy, add it to the salad just before serving.
  • Feta cheese is optional and can be omitted for a dairy-free version.
  • Adjust the amount of jalapeño to control the spice level.
  • Quinoa can be cooked ahead of time and kept refrigerated for convenience.
  • The salad works well as a light lunch, side dish, or potluck contribution.

Keywords: Strawberry Salad, Avocado Salad, Quinoa Salad, Healthy Salad, Vegetarian Salad, Summer Salad, Lime Vinaigrette, Nutty Salad

Find it online: https://www.sanacooks.com/strawberry-avocado-quinoa-salad-recipe/