Ingredients:

  • 2 cups (370g) cooked quinoa, chilled
  • 1 cup (150g) fresh strawberries, hulled and quartered
  • 1 cup (160g) sweet corn, fresh off the cob or thawed
  • 1 large (150g) ripe avocado, diced
  • ½ cup (75g) English cucumber, finely diced
  • ⅓ cup (50g) crumbled feta cheese
  • ¼ cup (15g) fresh basil leaves, chiffonade
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) honey
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Dice the cucumber, strawberries, and avocado into uniform ¼-inch pieces. Place the chilled quinoa, corn, cucumber, and strawberries into a large mixing bowl.
  2. Combine the olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper in a glass jar. Shake vigorously for 30 seconds until the mixture is opaque and thickened.
  3. Drizzle the dressing over the salad base and toss gently with a silicone spatula.
  4. Add the diced avocado and crumbled feta last; fold them in delicately to avoid mashing the avocado or streaking the cheese.
  5. Finish by folding in the fresh basil until the salad smells bright and aromatic.