Avocado Quinoa Salad

Name: Avocado Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 serving(s)
Ingredients: 8 -10 ounces washed greens, such as spinach, romaine (about 6 or 7 packed cups) or 8 -10 ounces a spring greens (about 6 or 7 packed cups); 1 Hass avocado, halved, peeled and pit removed and diced; 1/4 cup cooked quinoa; 1/4 cup pepitas; 4 ounces feta cheese, crumbled; 2 Persian cucumbers, diced; 2 handfuls basil or 2 mint; 6 slices bacon; 4 eggs; 1/2 cup extra virgin olive oil; 1/4 cup apple cider vinegar; 2 teaspoons honey; 1/2 teaspoon kosher salt, plus more to taste; fresh ground black pepper

Submitted by gailanng

"From Masterclass"

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Ready In:: 30mins
Ingredients:: 14
Serves:: 2-4

ingredients

8 -10 ounces washed greens, such as spinach, romaine (about 6 or 7 packed cups) or 8 -10 ounces a spring greens (about 6 or 7 packed cups)
1 Hass avocado, halved, peeled and pit removed and diced
¹⁄₄ cup cooked quinoa
¹⁄₄ cup pepitas
4 ounces feta cheese, crumbled
2 Persian cucumbers, diced
2 handfuls basil or 2 mint
6 slices bacon
4 eggs
¹⁄₂ cup extra virgin olive oil
¹⁄₄ cup apple cider vinegar
2 teaspoons honey
¹⁄₂ teaspoon kosher salt, plus more to taste
fresh ground black pepper

directions

Heat the cast iron skillet over a medium flame.
Place the greens, avocado, quinoa, pepitas, feta cheese, Persian cucumbers, and soft herbs into the large salad bowl. Toss to combine. Add salt to taste, keeping in mind that the dressing will have salt as well.
Cook the bacon in the cast iron pan until crisp. Set aside to cool on a plate lined with a paper towel.
Fry the eggs in the bacon fat.
In a small bowl, whisk together extra virgin olive oil, vinegar, honey, salt and pepper, to taste.
Divide the greens mixture up into two bowls. Place two eggs on top of the greens and crumple the bacon over each bowl. Split the dressing between the bowls (there will likely be leftover dressing).
Serve with a side of buttered toast.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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