{"id":11327,"date":"2018-07-20T11:54:38","date_gmt":"2018-07-19T23:54:38","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=11327"},"modified":"2020-05-06T12:34:13","modified_gmt":"2020-05-06T00:34:13","slug":"quinoa-salad-with-avocado-and-quick-pickles","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/quinoa-salad-with-avocado-and-quick-pickles\/","title":{"rendered":"Quinoa salad with avocado and quick pickles"},"content":{"rendered":"

A superfoods quinoa salad with avocado and toasted cashews. Take it next level by adding a creamy Green Goddess dressing, then whip up some quick pickles and you’ll have yourself a perfectly flavour-balanced meal.<\/em><\/p>\n

\"TwoWell, avocados are back on the menu. No more of this $5 a pop business! Today I have the most delicious quinoa salad with avocado, a creamy Green Goddess dressing, and tangy quick pickles. Flavour explosion right here!<\/p>\n

[bctt tweet=\"Quinoa Salad with Avocado and Quick Pickles - find it here!\" username=\"laurenglucina\"]<\/p>\n

\"SlicedHow to make quick pickles<\/h2>\n

I do love me a good pickled vege, and the salty-sour-tangy combo is always such a hit in salads. Fortunately, you don’t need to make them days in advance, you just need to be a little organised in the kitchen and get them prepped before you start making your meal. By the time you’re done – voila – quick pickles are go!<\/p>\n

I’ve decided to use finely sliced red onion and savoy cabbage for this recipe. The trick is to use a mandolin to get them thin and uniform.<\/p>\n

You simply place them on a large plate, then pour over a liberal amount (about 2 tablespoons each) of umeboshi (a Japanese vinegar made from small plums) and brown rice vinegars.<\/p>\n

\"AToss to coat, then place a flat plate over the top. Now you’ll need something heavy to weight it down – I have a marble mortar and pestle which does the trick.<\/p>\n

Leave them to do their pickly thing while you cook, then drain the excess liquid off before you add to your meal. So easy.<\/p>\n

\"IngredientsHow to make a Green Goddess dressing<\/h2>\n

A Green Goddess dressing is typically a combo of fresh herbs with anchovies and mayonnaise. It was created by a hotel chef in San Francisco back in the 20’s and has reached celebrity status ever since.<\/p>\n

I’ve veganised it, of course, and have used raw cashews with olive oil and water as a mayo alternative.<\/p>\n

In my recipe, you simply combine the nuts, oil and water, with a generous handful of fresh coriander (cilantro) leaves, lemon juice, sea salt and garlic, and blend till creamy.<\/p>\n

\"IngredientsQuinoa salad with avocado<\/h2>\n

The salad itself is fairly simple, the key is to use a variety of fresh mixed greens and herbs. Think mizuna lettuce (Japanese mustard greens – they have a hint of spice!), rocket, watercress, dandelion greens and fresh mint. If you have any calendula petals from the garden, add those too.<\/p>\n

\"FreshThe quinoa is cooked in water or vegetable stock<\/a>, then combined with your lovely salad mix, thickly sliced avocado, shredded carrot, baked cherry tomatoes, toasted cashews and spring onion.<\/p>\n

Once you add the dressing and quick pickles – it’s just magic!<\/p>\n

More healthy plant-based salads<\/h2>\n

If you’re in need of even more tasty salad ideas, step this way:<\/p>\n