Description
A refreshing and vibrant salad with crispy quinoa, sweet kiwi, creamy avocado, and a coconut-lime vinaigrette, perfect for a healthy, tropical-inspired dish.
Ingredients
1/2 cup uncooked quinoa
1 tablespoon olive oil
Pinch of sea salt
4 ripe kiwis, peeled and sliced
1 large ripe avocado, diced
4 cups baby spinach leaves, washed and dried
1/4 cup fresh cilantro leaves (optional)
Zest of 1 lime
3 tablespoons coconut milk (full-fat, well stirred)
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon honey or agave syrup
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa thoroughly under cold water and drain it. Spread the quinoa on a baking sheet, toss with olive oil and a pinch of salt. Roast for 12–15 minutes, stirring once or twice, until golden and crispy. Let it cool.
- For the vinaigrette: Whisk together coconut milk, lime juice, olive oil, honey, sea salt, and freshly ground black pepper in a small bowl until smooth.
- Arrange the spinach on a platter. Top with sliced kiwi, diced avocado, and cilantro (if using).
- Sprinkle the crispy quinoa and lime zest over the salad.
- Drizzle the coconut-lime vinaigrette just before serving. Enjoy!
Notes
For extra crunch, add toasted coconut flakes or chopped pistachios.
Swap spinach for arugula for a peppery twist or add a mix of leafy greens for variety.
For a vegan version, use agave syrup instead of honey.
For a heartier salad, add grilled chicken, shrimp, or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
