Photo: Anna Pelzer
Quinoa, Avocado & Apple Salad with Crispy Bacon & Honey-Dijon Vinaigrette
8 ingredients
Serves 2 to 4
openrecipes
Estimated Nutrition (whole recipe, rough)
664
Calories
17g
Protein
30g
Fat
91g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Apple | 1 medium (182g) | 95 |
| Bacon | 1 slice cooked (8g) | 43 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head green leaf lettuce, washed, dried, and torn into bite-sized pieces
- ½ cup cooked quinoa
- 4 slices cooked bacon, chopped (I bake my bacon on a foil-lined baking sheet for 12-15 minutes in a 400°F oven)
- 1 small head fennel, trimmed and cored, then cut paper thin on a mandoline
- 1 Fuji apple, peeled and cored, then cut paper thin on a mandoline
- 1 large carrot, peeled and cut paper thin on a mandoline
- 1/2 cup slivered almonds, toasted
- Half an avocado, pit removed, cut into cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes