Walnut Pear & Avocado Bowl

By: Patty Mastracco

Enjoy this healthy bowl with quinoa and a creamy avocado dressing. This is a quick meal perfect to beat the summer heat.



  • 1/4 cup lime juice
  • 1/4 cup loosely packed fresh cilantro leaves
  • 2 tablespoons water
  • 1 1/2 tablespoons canola oil
  • 1 1/2 tablespoons canola oil
  • 1/2 of a firm but ripe red Anjou pear, peeled and cubed
  • 1/4th of a firm but ripe avocado
  • Freshly ground pepper to taste


  • 3 cups precooked chilled quinoa (1 lb 4 oz.)
  • 2 cups small torn pieces curly kale
  • 1/2 cup small thin slivers red onion
  • 1 large firm but ripe red Anjou pears, cored and sliced
  • 1 1/4 of firm but ripe avocados, cut into bite-size cubes
  • 3/4 cup very coarsely chopped California walnuts, toasted
  • Torn fresh cilantro leaves (garnish)


  1. Puree all dressing ingredients except pepper in a small blender until smooth.
  2. Place quinoa in a large bowl and drizzle with dressing. Stir to coat,
    then stir in kale and pepper 1 cup quinoa cooked in 1 1/2 cups water or vegetable broth may be substituted for the precooked quinoa.
  3. Place a slightly heaping 3/4 cup of quinoa mixture into 6 bowls.
    Top each with 1/4 of a sliced pear, 1/6th of the diced avocado,
    1 1/2 tablespoons red onion and 2 tablespoons walnuts.
    Garnish with cilantro leaves.

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