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Mexican Avocado Boats 



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This Mexican avocado salad recipe comes from Canada’s MyVega.com, which specializes in plant-based nutrition. The recipe’s developer, Melanie Roy, calls this recipe “a quick trip south of the border with these fun and easy-to-make avocado boats.”

Recipe by: Melanie Roy for www.MyVega.com

Ingredients

For the salad

  • 1 ripe avocado

  • 1 Cup cooked quinoa

  • ½ Cup cooked black beans, drained and rinsed

  • ½ red pepper, chopped
  • ¼ Cup red onion, diced

  • ¼ Cup fresh cilantro, chopped


For the dressing

  • Juice of one lime

  • 2 Teaspoons agave nectar
  • 1 Teaspoon Dijon mustard
  • 1/8 Teaspoon ground cumin

  • Salt and pepper, to taste
  • 3 Vega Antioxidant Omega Oil


Directions

For the salad

Cut avocado in half, remove the pit and scoop out the flesh (being careful to keep each half whole). In a medium sized bowl toss quinoa, black beans, red pepper, red onion, and fresh cilantro. Toss quinoa mixture with the dressing until well coated. Fill each avocado half with the quinoa mixture and serve immediately.

For the dressing

In a small bowl, whisk together dressing ingredients.