Jewish•healthy
Avocado Amaranth Israeli Salad
It's fun to play with new grains in this Avocado Amaranth Israeli Salad! Gluten free, healthy, filling and tasty.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup cooked amaranth
- 1 1/2 cups cooked quinoa
- 2 Roma tomatoes (diced)
- 1 cucumber (diced)
- 1/2 red onion (diced)
- 1 jalapeño (diced)
- 1/2 bunch cilantro (minced)
- 1/2 avocado (diced)
- For dressing:
- 2 cloves garlic (minced)
- 2 Tablespoons apple cider vinegar
- 1 teaspoon whole grain mustard
- 1 teaspoon honey
- 6 Tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1
To make salad, combine cooked amaranth, quinoa, diced tomatoes, cucumber, red onion, jalapeño and cilantro in a large bowl.
- 2
In a small bowl, whisk together minced garlic, apple cider vinegar, whole grain mustard, and honey. Then drizzle in extra virgin olive oil while whisking vigorously.
- 3
Dress salad with dressing, place in bowls and garnish with avocado.