Summer in my bowl: quinoa salad with cherry tomatoes and fresh avocado dressed in a lemon lime vinaigrette.
Hello from the west coast!
It is always so nice to be back in my home state especially during the summer months. The Bay Area is beautiful this time of year and I am looking forward to soaking it up with some fun projects thrown into the mix.
Nothing says summer like tomatoes and avocado.
California has the freshest, most eclectic produce, in my opinion, and I am always excited to experiment with new flavors and combinations.
This is one of those summer meals that you can’t go wrong with – fresh avocado, cherry tomatoes and a light vinaigrette.
Add in some high plant-based protein quinoa for staying power and you have a complete meal.
While I like throwing this together during weekdays, this is definitely one of those meals you can serve at your summer parties and gatherings. It not only tastes fresh and light making for a perfect side dish, it looks elegant as well.
If you make this, be sure to share with me on Instagram!
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 half avocado, diced
- 1 tbsp dijon mustard
- 2 tbsp cup apple cider vinegar
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp lime juice
- Cook quinoa over the stove top and set aside.
- In a small bowl, whisk together dressing ingredients and set aside.
- Divide quinoa evenly into two bowls.
- Top with cherry tomatoes and avocado.
- Add dressing before serving.
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