Avocado Quinoa Salad Recipe

Name: Avocado Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 ounces washed greens, such as spinach, romaine (about 6 or 7 packed cups) or 8 -10 ounces a spring greens (about 6 or 7 packed cups); 1 Hass avocado, halved, peeled and pit removed and diced; 1/4 cup cooked quinoa; 1/4 cup pepitas; 4 ounces feta cheese, crumbled; 2 Persian cucumbers, diced; 2 handfuls basil or 2 mint; 6 slices bacon; 4 eggs; 1/2 cup extra virgin olive oil; 1/4 cup apple cider vinegar; 2 teaspoons honey; 1/2 teaspoon kosher salt, plus more to taste; fresh ground black pepper

Servings: persons

8 -10 ounces washed greens, such as spinach, romaine (about 6 or 7 packed cups) or 8 -10 ounces a spring greens (about 6 or 7 packed cups)
1 Hass avocado, halved, peeled and pit removed and diced
1/4 cup cooked quinoa
1/4 cup pepitas
4 ounces feta cheese, crumbled
2 Persian cucumbers, diced
2 handfuls basil or 2 mint
6 slices bacon
4 eggs
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 teaspoons honey
1/2 teaspoon kosher salt, plus more to taste
fresh ground black pepper

1
Heat the cast iron skillet over a medium flame.
2
Place the greens, avocado, quinoa, pepitas, feta cheese, Persian cucumbers, and soft herbs into the large salad bowl. Toss to combine. Add salt to taste, keeping in mind that the dressing will have salt as well.
3
Cook the bacon in the cast iron pan until crisp. Set aside to cool on a plate lined with a paper towel.
4
Fry the eggs in the bacon fat.
5
In a small bowl, whisk together extra virgin olive oil, vinegar, honey, salt and pepper, to taste.
6
Divide the greens mixture up into two bowls. Place two eggs on top of the greens and crumple the bacon over each bowl. Split the dressing between the bowls (there will likely be leftover dressing).
7
Serve with a side of buttered toast.

841

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 -10 ounces washed greens, such as spinach, romaine (about 6 or 7 packed cups) or 8 -10 ounces a spring greens (about 6 or 7 packed cups), 1 Hass avocado, halved, peeled and pit removed and diced, 1/4 cup cooked quinoa, 1/4 cup pepitas, and more.

Yes, Avocado Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Avocado Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions