Quinoa Avocado Salad with Lemon-Dill Dressing

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 15 minutes

This Quinoa Avocado Salad with Lemon Dill Dressing is fresh, zippy, and satisfying in that feel-good, wholesome kind of way. It’s packed with plant-based protein, healthy fats, and crunchy veggies—all tossed in a bright, herby dressing that brings it all together. It’s the kind of salad you’ll actually crave.

If I had to describe this salad in one word, it would be refreshing. The lemon-dill combo is light and tangy, and it totally elevates the hearty base of quinoa and avocado. I love making this when I want something healthy but still filling—it’s great for lunch on its own or as a colorful side dish with grilled chicken or salmon. It also holds up well in the fridge, which makes it a solid contender for meal prep.

What makes this salad extra special is the balance of textures. You’ve got soft avocado and quinoa, crunchy cucumber and red onion, plus little bursts of brightness from cherry tomatoes and herbs. And don’t skip the dressing—fresh lemon juice, dill, and olive oil come together in a way that feels clean but still full of flavor. I always make extra to drizzle on other meals throughout the week!

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Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 320 • 💪 Protein/Serving: 9g

• 1 cup quinoa, uncooked

• 2 cups water

• 1 ripe avocado, diced

• 1 cup cherry tomatoes, halved

• ½ English cucumber, diced

• ¼ red onion, finely chopped

• 2 tbsp fresh dill, chopped

• Salt & pepper, to taste

For the dressing:

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tbsp Dijon mustard

• 1 tsp maple syrup or honey

• 1 tbsp fresh dill, chopped

• Salt & pepper, to taste

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Steps

Step 1

Rinse quinoa under cold water, then combine with water in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until fluffy. Let cool.

Step 2

While quinoa cools, prep the veggies and herbs.

Step 3

In a small bowl or jar, whisk together all dressing ingredients until smooth.

Step 4

In a large bowl, combine cooked quinoa, avocado, tomatoes, cucumber, onion, and dill.

Step 5

Pour the dressing over the salad and toss gently to combine.

Step 6

Season with salt and pepper to taste, and serve chilled or at room temperature.

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Make it your own!

• 🧀 Add a creamy boost
  Crumbled feta or goat cheese adds tang and richness to this veggie-packed bowl.

• 🌿 Switch the herbs
  No dill? Try fresh parsley, mint, or basil for a different herbaceous twist.

• 🫘 Pack in more protein
  Add a can of drained chickpeas or grilled chicken to make it more of a full meal.

• 🥒 Make it Mediterranean
  Add kalamata olives and swap the lemon dill dressing for a light red wine vinaigrette.

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Try it with…