Quinoa, Tomato, Cucumber, Orange, Parsley and Mint in a California Avocado Half

Serves: 6


1/2 cup quinoa
1 smashed garlic clove
2 Tbsp. lemon juice
1 Tbsp. Extra virgin olive oil
1 Tbsp. champagne vinegar
As needed Salt, to taste
1/4 cup Extra virgin olive oil
3 ripe, Fresh California Avocados, cut in half and seeded
1/3 cup diced ripe tomatoes or halved cherry tomatoes
1/3 cup peeled, seeded and sliced cucumber
1/4 cup orange segments
1/4 cup Italian parsley leaves
1/4 cup fresh mint leaves
As needed Fresh black pepper, to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.