Quinoa avocado salad with buttermilk dressing

Indulge in a delightful Quinoa Avocado Salad with a creamy Buttermilk Dressing. A harmonious blend of flavors that will tantalize your taste buds.

Ingredients:

• ¼ cup buttermilk
• ¼ cup crème fraîche
• 2 tablespoons white balsamic vinegar
• 5 tablespoons lemon juice, divided
• 2 tablespoons minced shallot
• 1 small clove garlic, grated
• ½ teaspoon salt, divided
• ⅛ teaspoon ground pepper plus 1/4 teaspoon, divided
• 2 tablespoons grapeseed or avocado oil, divided
• 1 ¼ cups cooked quinoa, divided
• 2 heads Belgian endive, cut into 1/2-inch pieces
• 2 firm ripe Fuyu persimmons or pears, thinly sliced
• 2 ripe avocados, sliced
• ¼ cup chopped fresh dill

Instructions:

1. Beat together buttermilk, crème fraîche, vinegar, 1 tablespoon of lemon juice, shallot, garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a small bowl. Set it aside.
2. Warm up 1 tablespoon of oil in a medium skillet over medium-high heat. Add 1/4 cup of quinoa and cook, stirring occasionally, until it becomes crispy, which should take around 3 to 4 minutes. Then, move it to a plate and let it cool down.
3. Mix endive and persimmons (or pears) with the remaining 1 cup of quinoa, 1 tablespoon of oil, 2 tablespoons of lemon juice, and 1/8 teaspoon each of salt and pepper in a medium bowl; stir well to cover everything. Spread this mixture on a platter. Put avocado, remaining 2 tablespoons of lemon juice, and the remaining 1/8 teaspoon each of salt and pepper together. Place the avocado on the platter. Finish by drizzling the reserved dressing and sprinkling dill and the crispy quinoa on top before serving.

Summary:

• Calories: 1451 kcal
• Fat: 104 g
• Protein: 24 g
• Carbs: 126 g
• Potassium: 3110 mg
• Magnesium: 304 mg