This Strawberry Avocado Quinoa Salad is topped with a delicious salty/sweet pecan and pumpkin seed brittle and tossed with a jalapeño lime vinaigrette. It's refreshing, packed with flavor and texture, easy to make and perfect for spring or summer!
This refreshing salad is the perfect summer side dish. It's a little sweet, a little spicy, super refreshing and packed with healthy fats and plant-based protein from quinoa.
Whether you add a grilled protein on top or serve it alongside another main dish, it's versatile and filling for any time of day.
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Why We Love This Recipe
- Fresh and summery: With strawberries, cucumber, and avocado, this is light and refreshing salad that looks and tastes summery. It's perfect for Easter, a summer dinner party, or a light lunch or dinner. You can add a grilled protein to make it a full meal!
- Addictive brittle: The brittle is an optional addition that we added later on, but it's so good that we can't recommend skipping it. It's ridiculously good just by itself. If you don't want to make it, you can just use toasted pecans like you see in the images here!
- Easy recipe: Just cook the quinoa, slice everything else, whisk together the dressing, and assemble.
- Dairy free optional: The feta is optional, so if you omit it (or use a vegan alternative), it's super easy to make this recipe dairy free.
Ingredients and Notes
Here's what you'll need to make this strawberry avocado quinoa salad:
- Fresh greens: Just about any fresh green works well here. I prefer using either baby kale or arugula, but spinach, regular kale, or a lettuce mix are all great options.
- Cooked quinoa: Cook your quinoa according to package directions. About ½ cup dry quinoa is plenty for this recipe, and cook it in vegetable broth for extra flavor!
- Strawberries: We're pretty berry-obsessed, so we used a whole pint of fresh strawberries in this salad. Use as many or as few as you'd like. You can also sub in raspberries, blueberries or blackberries.
- Avocado: Try to get avocados that are as ripe as possible.
- Cucumber: We used mini cucumbers, which are seedless and are the perfect size when sliced! If you're using a regular cucumber, you may want to quarter and dice it so the pieces aren't too large.
- Pecans: Toasted or raw – it's up to you. To level up your salad, see the recipe card for instructions on how to make a delicious pecan and pumpkin brittle to top this salad.
- Jalapeño Lime Vinaigrette: A simple vinaigrette with a bit of spice from fresh, minced jalapeño, freshly squeezed lime juice, lime zest, olive oil, salt and a touch of sweetener.
- Feta: This is optional, but adds the perfect salty, cheesy finish to this salad. If you're dairy free, try a vegan alternative or just leave it out altogether.
Step-by-step Instructions
STEP 1: To make the brittle (optional): preheat oven to 275˚F. Add the pecans, pumpkin seeds, maple syrup, olive oil, salt and pepper to a bowl and mix well to coat. Spread onto a small baking sheet lined with parchment paper.
STEP 2: Bake for 35 minutes, rotating the sheet pan halfway through. Remove from oven and let cool. Once cooled, break into small, bite-sized pieces. (You can speed up the cooling process by placing it in the freezer for a few minutes.)
STEP 3: While the brittle is in the oven, cook quinoa according to package directions. Transfer to a bowl and let cool. To speed this up, fluff it with a fork to release steam and refrigerate while you prepare the rest of the ingredients.
STEP 4: Meanwhile, whisk together all ingredients for the vinaigrette.
Assemble salad ingredients in a large bowl and toss gently with vinaigrette. If you're not serving this salad right away, wait to add the brittle until just before serving.
Tips and FAQ
- Slice cucumbers and strawberries into rounds: We find this makes the salad easier to eat and ensures that you get evenly-sized pieces of each throughout the salad.
- If you're making this ahead of time, wait to toss the salad with the dressing until about an hour before serving to prevent the greens from getting too soggy. We also recommend waiting to top with the pecan brittle (if using) to keep it super crisp.
- Storage: Store leftovers in the fridge for up to 3 days but note that it will get soggier the longer it sits. For best results, store vinaigrette separately.
- Add a protein: To make this a full, balanced meal, consider adding a protein like grilled chicken, shrimp or tofu.
Since this salad has ingredients that can oxidize if left out (especially the avocado), we'd recommend storing any leftovers in an airtight container, where it will keep for another 2-3 days.
Here's what the salad will look like if you add the optional pecan pumpkin seed brittle and feta cheese! 👇
Related Recipes
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📖 Recipe
Strawberry Avocado Quinoa Salad
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Strawberry Avocado Quinoa Salad is topped with a delicious salty/sweet pecan and pumpkin seed brittle and tossed with a jalapeño lime vinaigrette. It's refreshing, packed with flavor and texture, easy to make and perfect for spring or summer!
Ingredients
Salad:
- 1 cup quinoa, cooled (⅓-½ cup dry, cooked according to package directions)
- 5 oz (1 container) arugula, baby kale or spinach
- 1 cup diced or thinly sliced cucumber
- 1 pint strawberries, quartered or sliced into rounds
- 1 ripe avocado, diced
- ½ cup toasted pecans OR pecan pumpkin seed brittle (recipe below)
- ½ cup crumbled feta cheese (optional)
Jalapeño Lime Vinaigrette:
- Half of a small jalapeño, deseeded and minced
- ⅓ cup olive oil (or avocado oil)
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- ½ tbsp honey
- 1 tsp kosher salt
Pumpkin-Pecan Brittle (optional)
- 1 cup raw, unsalted pecans, roughly chopped
- ½ cup raw pumpkin seeds (pepitas)
- ¼ cup maple syrup
- 2 tsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- To make the brittle (optional): preheat oven to 275˚F. Add the pecans, pumpkin seeds, maple syrup, olive oil, salt and pepper to a bowl and mix well to coat. Spread onto a small baking sheet lined with parchment paper.
- Bake for 35 minutes, rotating the sheet pan halfway through. Remove from oven and let cool. Once cooled, break into small, bite-sized pieces. (You can speed up the cooling process by placing it in the freezer for a few minutes.)
- While the brittle is in the oven, cook quinoa according to package directions. Transfer to a bowl and let cool. To speed this up, fluff it with a fork to release steam and refrigerate while you prepare the rest of the ingredients.
- Meanwhile, whisk together all ingredients for the vinaigrette.
- Assemble salad ingredients in a large bowl and toss gently with vinaigrette. If you're not serving this salad right away, wait to add the brittle until just before serving.
Notes
If you're making this ahead of time, wait to toss the salad with the dressing until about an hour before serving to prevent the greens from getting too soggy. We also recommend waiting to top with the pecan brittle (if using) to keep it super crisp.
Storage: Store leftovers in the fridge for up to 3 days but note that it will get soggier the longer it sits. For best results, store vinaigrette separately.
Add a protein: To make this a full, balanced meal, consider adding a protein like grilled chicken, shrimp or tofu.
Optional: cook quinoa in vegetable broth instead of water for more flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 496
- Sugar: 7.9 g
- Sodium: 338.4 mg
- Fat: 30.8 g
- Carbohydrates: 51.1 g
- Fiber: 10.9 g
- Protein: 10.5 g
Kathy says
I made this salad last night, but simply sprinkled pumpkin seeds over it instead of making the brittle (no time). I def want to try the brittle. The salad was very good & fresh! The dressing however, was bland, & since I've been making my own dressings for years, I knew right away that there was too much oil called for. I used less than half. I've never made any dressing without some kind of vinegar & either shallots or garlic. Next time, I will make my Champagne Vinaigrette which tastes great when fruit is added to green salads 🙂
Maria Van Dyke says
The absolute best salad I have ever made and eaten! Added chicken and feta. Delicious combination of flavors and the dressing was so tasty!! Thank you for this amazing recipe!
Jen says
Great recipe!! Hubby liked it so much we had it twice last week and again this week! Definitely putting it in the weekly rotation. The toasted nuts on top, I’d eat those all by themselves.
Sue says
Can you use brown sugar in place of maple syrup?
Lexi says
I haven't tried it, but that should work!
Cherylyn Beckey says
Absolutely delicious and easy! Added green onion and salmon or edamame for protein. The brittle is insane.
Malu says
We’ve made this salad a couple of times already and we are having it today for Mother’s Day. This has become our favorite salad, it is incredibly delicious and the brittle takes it over the top!
I do have a question though, my brittle does not come out crispy, as it won’t break, it’s kind of soft. I’ve tried baking it 5 minutes longer but get the same result, please help!
Tiffany Andersen says
Awesome salad! It was perfect with a side of grilled chicken. It's also beautiful, a great salad to take for an event.
Lynne says
I'm having 8 people for dinner appetizer, grilled turkey burgers, one other salad and this salad, will I need to double the recipe?
Lexi says
Hi Lynne, I would at least 1.5x the recipe! You could certainly double it too, but it just depends on how much your guests eat!
Rachel says
This was SO good. The pecan crunch topping absolutely makes this salad. I can't wait to eat this more this spring and summer.
Lexi says
So glad you enjoyed, thanks so much!
Miemsie says
Hi
I've made the brittle before with brown sugar and it worked perfectly.
Can maple syrup be replaced with honey?
Thanks
Miemsie
Lexi says
Yes, honey should be fine!
Peggy says
Sounds delicious- how long will the brittle stay crispy if I want to make ahead day or two before making the salad??
Thank you
Lexi says
It will stay crispy for several days!
Janet says
Second time making the brittle and again it is not hard and crispy. I’ve seen others make the same comment. Any ideas?
Lexi says
It likely just needs a few extra minutes in the oven! My oven tends to run a bit hot so it's usually done on the earlier end, but it likely just needed an extra 3-5 minutes to set properly.