The traditional caramel corn in this recipe is enhanced by coconut, almonds, and chocolate.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- Salad:
- 3 medium tomatoes, chopped
- 2 medium avocados, chopped
- 3 stalks celery, diced
- 4 stalks green onions, diced
- ½ cup cooked quinoa, or more to taste
- 3 tablespoons chopped fresh cilantro, or more to taste
- 2 tablespoons lemon juice
- 1 teaspoon agave syrup
- ½ teaspoon soy sauce
- salt and ground black pepper to taste
Instructions
- Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
- Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
- Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!
Reviews
A nice refreshing summer salad. 1/4 cup of quinoa is only 1 tablespoon per person, so I highly suggest using more. I used 3/4 cup and found that to be a more balanced ratio. While I like celery, I didn’t find the flavor fit in well with the rest of the ingredients, but I did like the crunch it gave. This makes very generous portion sizes.