Cucumber Quinoa Salad with Avocado
The best cucumber quinoa salad recipe with avocado and creamy cashew herb dressing makes a delicious light vegan lunch or dinner.
Servings: 2 servings
Calories: 466kcal
Ingredients
- 1 large cucumber
- 1 large avocado
- 1 cup cooked quinoa
- 1/2 cup diced red onion
- 1/2 - 3/4 batch dressing
- Hemp seeds for garnish optional
for the dressing:
- 1/3 cup water
- 1/4 cup raw cashews
- 1/4 cup parsley
- 1/4 cup cilantro
- 1/4 cup spinach
- 2 scallions
- Juice of 1 lime
- 2 teaspoons soy sauce
- Salt and pepper optional
Instructions
- Slice the avocado in half and remove the pit. Cut into bite-sized pieces and scoop into a large mixing bowl.
- Slice the cucumber lengthwise down the middle. Then cut into three equal, long strips. From there, chop the cucumber into cubes and add it to the mixing bowl.
- Add quinoa and onion, and set aside.
- Add water, cashews, herbs, spinach, scallions, lime juice and soy sauce to a high-powered blender. Blend on high until smooth and creamy. Taste and season with salt and pepper if desired.
- Pour about 1/2 - 3/4 of the dressing over the mixing bowl and toss to combine. If you want more dressing, go for it and add the rest!
- Serve and sprinkle with hemp seeds.
Notes
inspired by Healthier Steps
Nutrition
Calories: 466kcal | Carbohydrates: 39g | Protein: 11g | Fat: 31g | Saturated Fat: 5g | Sodium: 366mg | Potassium: 1052mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1495IU | Vitamin C: 33.2mg | Calcium: 74mg | Iron: 4.2mg