Quinoa and avocado salad with almonds and mint from Christopher Kimball's Milk Street Magazine, Sep/Oct 2019 (page 4)

  • avocados
  • ground cinnamon
  • mint
  • zucchini
  • quinoa
  • golden raisins
  • white balsamic vinegar
  • roasted salted almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 20, 2020

    I used 1 1/2 avocados, omitted the zucchini (didn't have), substituted regular balsamic vinegar for white, (less) chopped dill and parsley for the mint, and unsalted toasted almonds for salted roasted. So my review may not be entirely fair. There was too much dressing for my taste and the dressing was a little acidic; I would reduce both oil and vinegar to 3 Tbsp each. Overall, though, this salad had an interesting combination of flavors and textures. Definitely don't skip the almonds, as they add a welcome crunch. Mint would probably be more refreshing than the dill and parsley I used.

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