Tabule Andino

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Serves: 12

Ingredients
Instructions

Quinoa California Avocado Salad (recipe follows) Topping Salad (recipe follows) 3 Fresh California Avocados for garnish As needed Basil oil as needed for garnish Quinoa California Avocado Salad (Yield: 12 servings of 5/8 Cups each) 4 cups red quinoa, cooked and chilled 4 cups white quinoa, cooked and chilled 2 large Fresh California Avocados, peeled, seeded, diced 1/4"* 2 roma tomatoes, seeded, diced 1/8" 1/4 cup parsley, fresh, chopped 1/2 cup cilantro, fresh, chopped 1/2 cup olive oil 3/4 cup key lime juice 1/4 tsp. salt Topping Salad (Yield: 12 servings of 1/3 Cups each) 1 hot house cucumber, peeled, seeded, sliced 2 roma tomatoes, seeded, diced 3/4 cup cotija cheese, diced 3 Tbsp. aji amarillo, seeded and diced (a hot and sweet chile pepper) 8 black olives, sliced 4 oz. red onion, sliced 3 Tbsp. cilantro, fresh, chiffonade 1/2 cup olive oil 1/4 cup key lime juice 1/4 tsp. salt

Quinoa California Avocado Salad Preparation

Yield 7 1/2 cups.
Mix together all ingredients.
Place on platter and remove the ring mold.

Topping Salad Preparation

Yield 4 cups.
In a bowl, gently stir together all ingredients.

Per order

Place about 5/8 cups into 3” wide X 2” high ring mold and press down lightly.
Top the Quinoa California Avocado Salad with 1/3 cups of the Topping Salad.
Garnish with 1/4 each large Fresh California Avocado.
As garnish drizzle the plate with basil oil.

* A large avocado weights about 8 oz. as purchased

*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.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.