8 servings
Prep: 40 mins,
Cooking: 30 mins
With an aromatic smoked paprika dressing mixed into beans, corn, fresh avocado and quinoa, this is a wonderfully fresh and wholesome salad to serve this festive season. Brought to you by Westfalia Fruit.
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Ingredients (18)
Salad
1 cup | white quinoa — uncooked |
2 1/2 cup | water |
2 | corns on the cob — uncooked, kernels cut off |
1 tin | red kidney beans — 400 g, drained and rinsed in cold water |
200 g | baby tomatoes — halved |
2 | spring onions — thinly sliced |
1/4 | cucumber — cubed |
2 slices | feta cheese — cubed |
handful | fresh coriander |
handful | fresh mint |
1 | ripe avocado — cubed and sliced |
Dressing
1/3 cup | Westfalia Plain Avocado Oil |
1/3 cup | Westfalia Lemon Flavoured Avocado Oil |
2 tsp | smoked paprika |
3 tbsp | red wine vinegar |
1 tsp | honey |
2 tbsp | fresh coriander — chopped |
salt and black pepper — to taste |
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