Asparagus, Avocado and Quinoa Salad
6 servings
30 minutes
Asparagus, avocado, and quinoa salad is the embodiment of freshness and flavor harmony in European cuisine. Delicate quinoa adds lightness to the dish, while crunchy asparagus and nutritious beans enrich its texture. Avocado contributes creamy softness, and aromatic greens provide freshness. The dressing with lemon juice, agave syrup, and canola oil highlights the natural flavors of the ingredients, creating a balance between tartness and sweetness. Yogurt with garlic and paprika complements the salad with spicy notes. Historically, quinoa was used by ancient Incas, while asparagus symbolizes the sophistication of European cuisine. This salad is an ideal dish for a light lunch or dinner that is not only nutritious but also aesthetically pleasing.
1
Cook quinoa according to the instructions. Let it cool.
- Quinoa: 300 g
2
Add the beans to boiling water, cook for 2 minutes, add asparagus and cook for another minute. Drain and cool.
- Beans (broad beans): 200 g
- Asparagus: 12 g
3
Mix yogurt with paprika, garlic, and lemon zest. Add salt and place in the refrigerator.
- Yoghurt: 300 ml
- Paprika: 1 teaspoon
- Garlic: 2 cloves
- Lemon juice: 4 tablespoons
4
Cut the asparagus stems into thin strips. Dip in boiling water to curl.
5
In a large bowl, mix quinoa, beans, asparagus, cucumber, green onion, herbs, and avocado. Add asparagus stalks.
- Quinoa: 300 g
- Beans (broad beans): 200 g
- Asparagus: 12 g
- Cucumbers: 0.5 piece
- Spring onion: 4 stems
- Mint leaves: 2 tablespoons
- Dill: 2 tablespoons
- Avocado: 2 pieces
6
Mix lemon juice, agave syrup, canola oil, and spices. Drizzle the sauce over the salad.
- Lemon juice: 4 tablespoons
- Agave syrup: 1 tablespoon
- Rapeseed (canola) oil: 2 tablespoons
7
Serve with yogurt, sprinkled with lemon zest.
- Yoghurt: 300 ml
- Lemon juice: 4 tablespoons
