Avocado Blueberry Quinoa Salad Recipe

February 24, 2023

Avocados promote good for gut health as they are a good source of fiber. Fiber is also great as it removes excess hormones like oestrogen in the body. Good gut health is also important as our gut bacteria assists the production of seratonin, our feel good hormone. Avocados are full of antioxidant and are anti inflammatory and are great for the skin and healing ulcers.⁠

In TCM avocados are cooling, build blood, harmonise the liver and lubricate the lungs and intestines. They are rich in copper which is essential in aiding red blood cells formation. Avocados are a great source of protein and recommended to nursing mothers. They are also a great fertility food as they contain folate, vitamin E and essential fatty acids.⁠

Avocado Blueberry and Quinoa Salad Recipe


For the salad:

1 cup uncooked quinoa

1 firm but still ripe avocado, sliced or diced

1 cup blueberries

1 cup sweet corn (preferably fresh off the cob)

1/2 cup finely diced red onion

1/2 cup feta or dairy free version

1/2 cup chopped pistachios

1/2 cup diced coriander

Coriander Lime Dressing:

1/3 cup packed coriander leaves

1/4 cup olive oil

2 tablespoons fresh lime juice

½ jalapeno, seeded

1/8 teaspoon salt

Freshly ground black pepper

For garnishing

Extra coriander, pistachios, feta and red onion


Serves 4-6

1. Make your quinoa. Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove pot from heat and fluff quinoa with a fork. Then cover and allow quinoa to sit in the pot for 10 minutes.

2. While the quinoa is cooking, make your coriander lime dressing by adding the ingredients to a blender. Blend until smooth. Set aside.

3. Once quinoa is done, add it to a large bowl. Add in the avocado, blueberries, corn, red onion, feta, pistachios, and coriander.

4. Pour dressing all over the quinoa salad and toss to combine. Garnish with extra corriander, pistachios, feta and red onion if you’d like. Serve at room temp or cold.