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Avocado, Blueberry, & Quinoa Salad (Vegan+GF)

Forget about boring leaves and vinaigrette salads. This easy salad is layered with flavors and textures and topped with a creamy avocado dressing.

Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 - 6 servings

Ingredients

Candied Walnuts:

  • 3/4 cup shelled walnuts
  • 1/4 cup organic cane sugar
  • 1 1/2 tablespoons water
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cinnamon
  • pinch of salt

Croutons:

  • 1 1/2 cups cubed bread use gluten free bread if you need this salad to be gluten free
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic salt

Dressing:

  • 1 medium avocado, ripe
  • 1/3 cup nutritional yeast
  • 1/3 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper

Salad:

  • 1 cup fresh blueberries
  • 1 cup cooked quinoa, chilled
  • 1 cup sweet, whole kernal corn
  • 2 1/2 cups chopped iceberg lettuce or any lettuce you prefer
  • 1 bunch fresh basil leaves, chopped
  • 2 tablespoons pepitas (pumpkin seeds)

Instructions

Candied Walnuts:

  1. Heat oven to 325 degrees F. In a small saucepan, stir together the sugar, water, lemon, cinnamon, and salt over low heat. Allow to reach bubbling stage, stirring often, until the sugar is dissolved. About 5 minutes.

  2. Once the sugar is dissolved and the syrup has thickened, add in the walnuts. Line a baking sheet with parchment or silicone mats and pour the walnuts out onto it. Spread apart to give them space not to stick together. Bake for about 5 minutes, then turn the walnuts and bake an additional 5 minutes, or until they begin to slightly darken. Remove and cool.

Croutons:

  1. Increase oven temperature to 400 degrees F. Toss the bread and the seasoning in a large bowl and place on a parchment or silicone lined baking pan. Toast the bread for about 4 minutes then use a spatula to flip the bread and toast for about 4 minutes more until they start to get golden. Remove from oven and cool.

Dressing:

  1. Combine all the ingredients for the dressing in a food processor or blender and blend until smooth.

Salad:

  1. Toss all the ingredients for the salad in a large mixing bowl. Pour dressing over the salad and toss gently. Add the croutons and walnuts and scoop the salad into serving bowls. Garnish with fresh basil leaves if desired and serve immediately. Serve and enjoy.

    Note that if you plan to make this salad ahead of time it's best to keep the croutons, walnuts, and dressing separate to keep everything fresh.