Avocado salad
Description
This salad can be supplemented with any vegetables. This time I used carrots of different colors, avocado, and cabbage leaves. I dress the salad with a mixture of freshly squeezed lemon juice and olive oil. I made a large amount, and any leftovers can be easily stored in the refrigerator.
Instructions
- 1
Step 1
1. Rinse the quinoa, place it in a saucepan, pour 2 cups of cold water, and put it on the stove. Cook over medium heat after it comes to a boil.
- 2
Step 2
2. After 15-20 minutes, I turn off the heat; the quinoa has absorbed the water well and become fluffy.
- 3
Step 3
3. Separate the cabbage into leaves and wash them thoroughly, then drain in a colander to remove excess water.
- 4
Step 4
4. I chop the cabbage finely (very finely). Of course, you can chop it however you prefer. Transfer it to a bowl.
- 5
Step 5
5. Pour the lemon juice into a jar with a lid, add olive oil, salt, and black ground pepper, and mix well.
- 6
Step 6
6. Peel the garlic, then mince it with a knife (or using a press). Add the garlic to the jar and mix once again.
- 7
Step 7
7. I dress the cabbage with half of the prepared sauce, mix thoroughly, and let it sit for a few minutes.
- 8
Step 8
8. Peel and wash the carrot, then cut it into thin strips or julienne, and add to the salad.
- 9
Step 9
9. I add the cooled quinoa to the salad bowl, along with peeled and coarsely chopped avocado.
- 10
Step 10
10. Add salt and pepper to taste, mix and serve the salad.