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Quinoa Avocado Salad with Parsley, Corn, Tomatoes, and Lemon Vinaigrette

Andrea Meyers
  • 45 minutes
  • Serves 8

INGREDIENTS

2

Avocadoes, large

1 cup

Flat-leaf parsley, fresh

1 tbsp

Lemon, zest

4

Plum tomatoes

6 tbsp

Lemon juice, fresh

1

Lemon vinaigrette

1 cup

Quinoa

3/4 tsp

Black pepper, freshly ground

1 1/2 tsp

Sea salt

3 tbsp

Olive oil, extra-virgin

2 tbsp

White wine vinegar

12 oz

Sweet corn from the cob, fresh