I’m no southern belle, but it’s standard in my family to always bring a dish to share. If cooking is a love language then my mom and 8 aunts speak it fluently into our lives. There’s no shortage of food to go around when 50+ people attend any given family gathering.
A few weeks ago I had a surplus of produce on hand and only three picky little eaters to feed. While STC was away on business, we went to a friend’s home for dinner. I had 3 better-use-today tomatoes, 2 cucumbers, 1 over-ripe avocado and thus my Cucumber Quinoa Salad was born. The dressing was inspired by my sprouting basil plants. I grow basil every year but somehow manage to do nothing with them. Not this year, my friends. We will be basking in basil goodness every chance I get.
Without Further Ado, Boo
Anyways, when I’m on the hunt for a recipe, I’m really not into all the words leading up to it. Without further ado, I give you a lot of photos and this spectacular summer salad. Now go make it and head to a friends house for dinner. Obviously, best if she invites you first, but hey, who wouldn’t want you as a dinner guest with this salad in hand?
Cucumber Quinoa Salad with Lemon Basil Vinaigrette
For the Salad
1 – Just Ripe Avocado
3 – Tomatoes on the vine
1/2 – Red Onion [or more if you’re an onion lover like my sister]
2 – Cucumbers [English is seedless, regular is cost-effective, either is fine!]
1/2 – 3/4 cup – Cooked Quinoa [1/2 cup dried quinoa makes 1 cup. Use best judgment]
1 Container of Feta Crumbles
For the Dressing
2 cups – Basil Leaves
3/4 cup – Olive Oil
3 Tbsp – Red Wine Vinegar
2 tsp – Minced Garlic [be real, you’re getting your garlic from a jar too]
1 Lemon – Squeezed for Juice
Pinch of Red Pepper Flakes
Salt + Pepper to taste
Squirt of Honey Dijon Mustard
Instructions for the Salad
Pretty basic so Imma keep it short and sweet:
- Chop the cucumber [I quarter mine], Tomatoes, and Avocado. Dice the Onion. Throw in the 1/2 cup [to 3/4 cup] of Quinoa and half of the container of feta.
Instructions for the Dressing
Again, pretty user-friendly instructions here:
- Throw ingredients into food processor or blender.
- Using two forks, two spoons, or two actual salad tongs [these are mine and I love them] – toss ingredients. You want to be sure to not smash the avocado.
- Drizzle 1/4 cup of the dressing.
- Top with remaining feta.
- Refrigerate until chilled.
- Add more dressing if needed prior to serving.
Save remaining dressing for up to a week in the refrigerator. Add to it to a pasta dish, salad or grilled veggies, maybe on top of grilled chicken with mozzarella and a tomato. The possibilities are endless. Your mouth will be delighted.
Let us not forget that I am not a chef, food blogger, or even a foodie. I’m just a girl standing in front of her fridge with 4 mouths asking “what’s for dinner?” Not to toot my horn, but everyone who has eaten my food has survived and dare I say, enjoyed the dish thoroughly. Let’s keep the streak alive, friends! Drop a comment below if you make this salad and the feedback you heard!
Alright friends, that’s it for me for this week. Subscribe below and receive an Ooh La Laura email at 8 a.m. every Monday, Wednesday, and Friday. I’m always sharing more on Instagram so be sure to follow along there as well. Have a really awesome weekend and make this salad.