I finally decided to start a blog! I’m usually pretty terrible at journaling, but I figured that at the least, this can serve as a digital journal for my culinary thoughts and a consolidated place for collecting all the things I fall in love with whilst browsing online. If, along the way, passerby stop in and find my recipes helpful, all the better!
So for lunch today I had a satisfying salad meal that tasted as sunny as the weather happened to be. Freshly-picked dill from my mother’s garden added a nice touch of brightness while the creamy avocado and touches of sweet corn provided a nice base of flavors. Even my 1.5 year-old liked it (although, next time I may mince the dill more finely for her). A smaller portion can be served over a bed of greens (try a neutral-tasting one like spinach, as arugula or radicchio may compete with the flavors too much) to lighten it. Also, if the tofu can be omitted or substituted with beans or even feta, if you love cheese!
Cucumber Dill Salad with Avocado, Corn and Quinoa
Serves 4 to 6, I use organic ingredients whenever possible
- 1 cups of cooked quinoa (pre-soaked, here’s why)
- 2 cups of cubed (1/2″) cucumber (the crispier varieties are recommended such as picklers, persian or even hothouse)
- 1 cup of sweet corn (I used organic frozen and thawed)
- 1/2 block of firm tofu cubed (1/2″), (I recommend sprouted, here’s why)
- 1 ripe avocado, cubed( 1/2″) (my tips for cutting up avocado)
- 2 Tablespoons of extra-virgin olive oil
- 2 Tablespoons of apple cider vinegar (I like raw, here’s why)
- 1 small clove of garlic or 1/4 teaspoon of garlic powder
- 2 Tablespoons of fresh chopped dill plus a some larger sprigs for garnish
- Salt and Pepper to taste (I like pink Himalayan salt, here’s why)
In a large bowl, mix quinoa, cucumber, corn, tofu, olive oil, apple cider vinegar, garlic and chopped dill. Gently fold in chopped avocado and season with salt and pepper to taste. Serve with remaining dill garnish on top. That’s it!