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Tabule Andino

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Tabule Andino

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Ingredients

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.

Instructions

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

Comments

(3 Ratings)