Disclosure: I was compensated by the California Avocado Commission for the development of this recipe and this post. As always, all opinions are my own.
Summer entertaining in our home usually revolves around the grill. Because let’s face it. Cooking indoors during the summer usually ends up hot, sweaty and generally not fun. But some days, grilling isn’t on my to do list, because it’s even too hot for that. Any extra heat production is a no go.
California Avocados issued a Diner En Green challenge for the month of July and I excitedly accepted.
Diner En Green is a fun play on the uber trendy Diner En Blanc. My mission was to create a party friendly dish featuring the lovely green California Avocado. Fun…and delicious!
Back to the too hot to even grill issue. I wanted to create something that required very little cooking and also, something where all the components could be prepared the night before. So yes, even though you’ve got to turn on a stove for the quinoa, you can do it in advance…thus, a cool kitchen to match your chill dinner party (or luncheon).
I wanted my Quiona Avocado Salad to be super colorful and crunchy, so I strayed a tad from the green theme and added yellow bell peppers and tomatoes. However, if you wanted to fully rock Diner En Green, green bells would be a great sub. You could definitely add some green or yellow heirloom tomatoes. The quinoa I chose is the red variety, since I’m basically subbing it for meat in this dish. However, you could definitely use regular white quinoa.
Since I chose kale and cabbage as my greens, I was able to dress my salad prior to the party and it held up beautifully. A more tender green, like arugula or spinach, should be dressed just prior to serving so it doesn’t get too wilted.
Serve this salad with a nice whole grain baguette and some sparkling water (or wine). It’s perfectly satisfying and refreshing.