California Avocado season has ended.


Tabule Andino

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Tabule Andino



Serves: 12

As needed Quinoa California Avocado Salad (recipe follows)
As needed Topping Salad (recipe follows)
3 Fresh California Avocados for garnish
As needed Basil oil as needed for garnish
As needed 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
As needed 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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Quinoa California Avocado Salad Preparation

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

Topping Salad Preparation

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

Per order

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

* A large avocado weights about 8 oz. as purchased 


Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe courtesy of Andina in Portland, OR


(3 Ratings)