eCook Meal
Avo Quinoa & Buttermilk Salad
with apple, crispy lentils & spring onion
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.
Serving guide
Choose your portion size.
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.
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.
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.
AVO & Apple
Cut ½ the Apple into bite-sized chunks. Halve the Avocado and slice ½ 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!
Red Quinoa - 75ml
Lentils - 120g
Fresh Dill - 4g
Baby Tomatoes - 80g
Spring Onion - 1
Salad Leaves - 20g
Buttermilk - 30ml
Crème Fraîche - 20ml
Apple - 1
Avocado - 1
Red Wine Vinegar - 10ml
Seed & Cranberry Mix - 25g
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.
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.
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.
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!
Red Quinoa - 150ml
Lentils - 240g
Fresh Dill - 8g
Baby Tomatoes - 160g
Spring Onion - 1
Salad Leaves - 40g
Buttermilk - 60ml
Crème Fraîche - 40ml
Apple - 1
Avocado - 1
Red Wine Vinegar - 20ml
Seed & Cranberry Mix - 50g
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.
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.
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.
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.
AVO & Apple
Cut 1½ of the apples into bite-sized chunks. Halve the avocados and slice 1½ of the avocados 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!
Red Quinoa - 225ml
Lentils - 360g
Fresh Dill - 12g
Baby Tomatoes - 240g
Spring Onions - 2
Salad Leaves - 60g
Buttermilk - 90ml
Crème Fraîche - 60ml
Apples - 2
Avocados - 2
Red Wine Vinegar - 30ml
Seed & Cranberry Mix - 75g
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.
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.
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.
AVO & Apple
Cut the apples into bite-sized chunks. Halve the avocados and slice the avocados 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!
Red Quinoa - 300ml
Lentils - 480g
Fresh Dill - 15g
Baby Tomatoes - 320g
Spring Onions - 2
Salad Leaves - 80g
Buttermilk - 125ml
Crème Fraîche - 80ml
Apples - 2
Avocados - 2
Red Wine Vinegar - 40ml
Seed & Cranberry Mix - 100g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R114.69
for 4 servings · R28.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Dill needs 15 gMild Dill Gherkins 780 g 780 g at R63.99 · 2% of packR1.23
-
Crème Fraîche needs 80 mlSour Cream 250 ml 250 ml at R36.99 · 32% of packR11.84
-
Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
-
Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Buttermilk needs 125 mlAyrshire Cultured Low Fat Buttermilk 500 ml 500 ml at R17.99 · 25% of packR4.50
-
Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Seed & Cranberry Mix
- Red Quinoa
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Avocado, Baby Tomato, Buttermilk, Creme Fraiche, Dill, Lentils, Red Quinoa, Red Wine Vinegar, Salad Leaves, Seed & Cranberry Mix, Spring Onion
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. 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. 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. 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. AVO & APPLE: Cut the apple into bite-sized chunks. Halve the avocado and slice the avocado into slices. 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. 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!
What should be prepared from my kitchen to make Avo Quinoa & Buttermilk Salad?
Apple, Avocado, Baby Tomato, Buttermilk, Creme Fraiche, Dill, Lentils, Red Quinoa, Red Wine Vinegar, Salad Leaves, Seed & Cranberry Mix, Spring Onion
How many calories does Avo Quinoa & Buttermilk Salad have?
1075 calories
How much fat content does Avo Quinoa & Buttermilk Salad have?
grams