Avo Quinoa & Buttermilk Salad

They say you eat with your eyes, so get ready to feast on the most appetising & colourful salad you’ve seen in a while. Tender red quinoa, fresh green leaves, tart apple slices, crispy dots of lentils, and creamy avo slices are all tossed together and then drizzled with a dreamy buttermilk dressing. A scattering of sweet cranberries & seeds completes this picture perfect meal.

Avo Quinoa & Buttermilk Salad

with apple, crispy lentils & spring onion

4.8

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Avo Quinoa & Buttermilk Salad
  1. QUICK QUINOA

    Place the rinsed quinoa in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat, drain (if necessary), and set aside to steam, about 5 minutes.

  2. PREP STEP

    While the quinoa is simmering, drain and rinse the Lentils. Roughly chop the rinsed dill. Halve or quarter the Baby Tomatoes. Finely slice the Spring Onion, keeping the white and green parts separate. Roughly shred the rinsed Salad Leaves.

  3. LET LOOSE WITH Lentils

    Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Lentils until golden and crispy, 12-15 minutes. In the final 1-2 minutes, add the Spring Onion whites. Season to taste.

  4. A DRIZZLE OF DILL-ISH

    In a bowl, combine the Buttermilk, the crème fraîche, and ½ the chopped dill. Loosen with water in 5ml increments until drizzling consistency. Season to taste.

  5. AVO & Apple

    Cut ½ the Apple into bite-sized chunks. Halve the Avocado and slice ½ the avocado into slices.

  6. IT’S ALL COMING TOGETHER

    In a salad bowl, combine the vinegar, a sweetener of choice (to taste), a drizzle of olive oil, the quinoa, the shredded Salad Leaves, the Apple chunks, the Spring Onion greens, the halved or quartered Baby Tomatoes, the crispy Lentils and seasoning.

  7. YOU MADE IT, CHEF!

    Bowl up the loaded quinoa salad. Top with the Avocado slices and drizzle over the Buttermilk dressing. Scatter over the seed & cranberry mix. Garnish with the remaining dill. Well done, Chef!

  1. QUICK QUINOA

    Place the rinsed quinoa in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat, drain (if necessary), and set aside to steam, about 5 minutes.

  2. PREP STEP

    While the quinoa is simmering, drain and rinse the Lentils. Roughly chop the rinsed dill. Halve or quarter the Baby Tomatoes. Finely slice the Spring Onions, keeping the white and green parts separate. Roughly shred the rinsed Salad Leaves.

  3. LET LOOSE WITH Lentils

    Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Lentils until golden and crispy, 12-15 minutes. In the final 1-2 minutes, add the Spring Onion whites. Season to taste.

  4. A DRIZZLE OF DILL-ISH

    In a bowl, combine the Buttermilk, the crème fraîche, and ½ the chopped dill. Loosen with water in 5ml increments until drizzling consistency. Season to taste.

  5. AVO & Apple

    Cut the Apple into bite-sized chunks. Halve the Avocado and slice the avocado into slices.

  6. IT’S ALL COMING TOGETHER

    In a salad bowl, combine the vinegar, a sweetener of choice (to taste), a drizzle of olive oil, the quinoa, the shredded Salad Leaves, the Apple chunks, the Spring Onion greens, the halved or quartered Baby Tomatoes, the crispy Lentils and seasoning.

  7. YOU MADE IT, CHEF!

    Bowl up the loaded quinoa salad. Top with the Avocado slices and drizzle over the Buttermilk dressing. Scatter over the seed & cranberry mix. Garnish with the remaining dill. Well done, Chef!

  1. QUICK QUINOA

    Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat, drain (if necessary), and set aside to steam, about 5 minutes.

  2. PREP STEP

    While the quinoa is simmering, drain and rinse the Lentils. Roughly chop the rinsed dill. Halve or quarter the Baby Tomatoes. Finely slice the Spring Onions, keeping the white and green parts separate. Roughly shred the rinsed Salad Leaves.

  3. LET LOOSE WITH Lentils

    Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Lentils until golden and crispy, 12-15 minutes. In the final 2-3 minutes, add the Spring Onion whites. Season to taste.

  4. A DRIZZLE OF DILL-ISH

    In a bowl, combine the Buttermilk, the crème fraîche, and ½ the chopped dill. Loosen with water in 5ml increments until drizzling consistency. Season to taste.

  5. AVO & Apple

    Cut 1½ of the Apples into bite-sized chunks. Halve the Avocados and slice 1½ of the avocados into slices.

  6. IT’S ALL COMING TOGETHER

    In a salad bowl, combine the vinegar, a sweetener of choice (to taste), a drizzle of olive oil, the quinoa, the shredded Salad Leaves, the Apple chunks, the Spring Onion greens, the halved or quartered Baby Tomatoes, the crispy Lentils and seasoning.

  7. YOU MADE IT, CHEF!

    Bowl up the loaded quinoa salad. Top with the Avocado slices and drizzle over the Buttermilk dressing. Scatter over the seed & cranberry mix. Garnish with the remaining dill. Well done, Chef!

  1. QUICK QUINOA

    Place the rinsed quinoa in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat, drain (if necessary), and set aside to steam, about 5 minutes.

  2. PREP STEP

    While the quinoa is simmering, drain and rinse the Lentils. Roughly chop the rinsed dill. Halve or quarter the Baby Tomatoes. Finely slice the Spring Onions, keeping the white and green parts separate. Roughly shred the rinsed Salad Leaves.

  3. LET LOOSE WITH Lentils

    Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Lentils until golden and crispy, 12-15 minutes. In the final 1-2 minutes, add the Spring Onion whites. Season to taste.

  4. A DRIZZLE OF DILL-ISH

    In a bowl, combine the Buttermilk, the crème fraîche, and ½ the chopped dill. Loosen with water in 5ml increments until drizzling consistency. Season to taste.

  5. AVO & Apple

    Cut the Apples into bite-sized chunks. Halve the Avocados and slice the avocados into slices.

  6. IT’S ALL COMING TOGETHER

    In a salad bowl, combine the vinegar, a sweetener of choice (to taste), a drizzle of olive oil, the quinoa, the shredded Salad Leaves, the Apple chunks, the Spring Onion greens, the halved or quartered Baby Tomatoes, the crispy Lentils and seasoning.

  7. YOU MADE IT, CHEF!

    Bowl up the loaded quinoa salad. Top with the Avocado slices and drizzle over the Buttermilk dressing. Scatter over the seed & cranberry mix. Garnish with the remaining dill. Well done, Chef!

Frequently Asked Questions

What is the preparation time for Avo Quinoa & Buttermilk Salad?

The preparation time for Avo Quinoa & Buttermilk Salad with apple, crispy lentils & spring onion is between 20 and 35 minutes.

What is the total time required to make Avo Quinoa & Buttermilk Salad with apple, crispy lentils & spring onion?

The total time required to make Avo Quinoa & Buttermilk Salad with apple, crispy lentils & spring onion is between 30 and 45 minutes.

How many servings does Avo Quinoa & Buttermilk Salad provide?

4 servings

What are the main ingredients in Avo Quinoa & Buttermilk Salad?

Apple, Apples, Avocado, Avocados, Baby Tomatoes, Buttermilk, Creme Fraiche, Fresh Dill, Lentils, Red Quinoa, Red Wine Vinegar, Salad Leaves, Seed & Cranberry Mix, Spring Onion, Spring Onions

What is the nutritional information of Avo Quinoa & Buttermilk Salad?

Calories: 1075, Carbs: 136 grams, Fat: grams, Protein: 39.8 grams, Sugar: 27.1 grams, Salt: 91 grams

How do I prepare Avo Quinoa & Buttermilk Salad?

PREP STEP: While the quinoa is simmering, drain and rinse the lentils. Roughly chop the rinsed dill. Halve or quarter the baby tomatoes. Finely slice the spring onions, keeping the white and green parts separate. Roughly shred the rinsed salad leaves. AVO & APPLE: Cut the apple into bite-sized chunks. Halve the avocado and slice the avocado into slices. IT’S ALL COMING TOGETHER: In a salad bowl, combine the vinegar, a sweetener of choice (to taste), a drizzle of olive oil, the quinoa, the shredded salad leaves, the apple chunks, the spring onion greens, the halved or quartered baby tomatoes, the crispy lentils and seasoning. YOU MADE IT, CHEF!: Bowl up the loaded quinoa salad. Top with the avocado slices and drizzle over the buttermilk dressing. Scatter over the seed & cranberry mix. Garnish with the remaining dill. Well done, Chef! QUICK QUINOA: Place the rinsed quinoa in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat, drain (if necessary), and set aside to steam, about 5 minutes. LET LOOSE WITH LENTILS: Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. In the final 1-2 minutes, add the spring onion whites. Season to taste. A DRIZZLE OF DILL-ISH: In a bowl, combine the buttermilk, the crème fraîche, and ½ the chopped dill. Loosen with water in 5ml increments until drizzling consistency. Season to taste.

What should be prepared from my kitchen to make Avo Quinoa & Buttermilk Salad?

Apple, Apples, Avocado, Avocados, Baby Tomatoes, Buttermilk, Creme Fraiche, Fresh Dill, Lentils, Red Quinoa, Red Wine Vinegar, Salad Leaves, Seed & Cranberry Mix, Spring Onion, Spring Onions

How many calories does Avo Quinoa & Buttermilk Salad have?

1075 calories

How much fat content does Avo Quinoa & Buttermilk Salad have?

grams

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