This quinoa salad is super simple and super tasty, made with thinly sliced fennel, crunchy almonds, creamy ripe avocados, tangy green olives, and an easy-to-make garlicky dressing. It offers a tremendous amount of flavor that you wouldn’t expect from a salad. The juicy blood oranges not only make it look so pleasing to the eye but also add a sweet and citrusy bite to it.

Avocado Quinoa Salad With Blood Orange [Vegan]






  • 1/3 cup sliced almonds
  • 1 large shallot, sliced thinly
  • 3 blood oranges, peeled and sliced
  • 2 ripe avocados, pitted and cut into small chunks
  • 2 cups cooked tricolored or white quinoa
  • 1 fennel bulb, thinly sliced
  • 1/3 cup fresh Italian parsley, chopped
  • 1/4 cup pitted green olives, sliced

For the Dressing:

  • 1 tablespoon blood orange zest
  •  3 tablespoons vegan mayonnaise
  • 2 tablespoons apple cider vinegar
  •  2 cloves of garlic, minced
  •  1 tablespoon extra virgin olive oil
  •  1/2 teaspoons of paprika
  •  3/4 teaspoon Kosher salt
  •  1/4 teaspoon black pepper


To Prep the Salad:

  1. Place sliced almonds in a non-stick skillet over medium heat. Toast them, stirring frequently, until they are lightly golden brown. This happens pretty quickly so keep a close eye on it. Transfer to a plate and let it cool.
  2. Place the shallot in a bowl filled with ice water and let stand while you are getting the other things ready.

To Make the Dressing:

  1. Whisk together the zest, vegan mayonnaise, vinegar, garlic, oil, paprika, salt, and pepper. Set aside.

To Assemble:

  1. Drain the shallot. Place shallot slices, sliced oranges, avocados, cooked quinoa, fennel slices, parsley, and olives in a bowl. Drizzle the dressing over. Give it a gentle toss.
  2. Serve immediately.