Avocado, quinoa and broad bean salad from Plenty (page 228) by Yotam Ottolenghi

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Notes about this recipe

  • DePollepel on August 29, 2021

    fresh salad for the summer, added some basil

  • evergreengirl on February 15, 2019

    Delicious! Made this a few times - originally as written, now it's just a base recipe. Last night, made it winter- and kid-friendly with only 1 garlic clove, frozen shelled edamame (microwaved 1 min) instead of favas, chunked the avocado, skipped the radishes, and just juiced the lemon. On the side: Urfa or Aleppo pepper, minced parsley instead of the cress.

  • Astrid5555 on August 02, 2018

    Delicious! Used edamame instead of fava beans, since I could not find them anywhere. Loved the radishes and lemon segments in this salad. I followed Rutabaga’s note and used Aleppo pepper to make it more kid-friendly and made everything ahead except for the avocados, which I added just bevore serving.

  • Hannaha100 on May 25, 2017

    This is exactly my kind of salad. Worst part is shelling the broad beans. Didn't quite have the right ingredients so used cucumber for radishes and spinach for cress (no garlic). Feel like a bit of a dope for not realising you could segment lemons like oranges... Will definitely make this again.

  • tekobo on June 26, 2016

    June 16 Maybe reduce the amount of oil. Tasty and peppery with the radishes

  • Rutabaga on June 12, 2016

    This is a tasty vegan salad - I didn't even miss the cheese. For the chile flakes, I used a couple teaspoons of Aleppo pepper. I made the salad a few hours ahead of time, but waited until just before serving to add the avocado and greens.

  • vinochic on July 29, 2014

    a bit garlicky but very good.

  • soleilune on June 02, 2012

    Pretty tasty! Great way to use up the fava beans from your CSA box. Cut the recipe in half and it scales well for two people for lunch.

  • mziech on May 28, 2012

    Delicious fresh salad. Crispy. Ingredients combine well.

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