Delicious Avocado Recipes! - Oregon Beach Magazine

Ingredients

• 1 cup black quinoa
• 2 ripe, Fresh California Avocados, halved, seeded and peeled
• 2 medium firm peaches, seeded and halved
• 3 Tbsp. extra virgin olive oil
• 1/4 cup extra virgin olive oil, for frying
• 1 tsp. kosher salt, separated
• 1 (5 oz.) package wild arugula, 1/2 cup reserved for vinaigrette
• 1/4 cup no-shell chopped pistachios (optional)
• Pistachio-Arugula Vinaigrette: 1/2 cup wild arugula
• 1/2 cup baby spinach
• 5 no-shell pistachio nuts
• 1 1/2 tsp. creamy Dijon mustard
• 1 Tbsp. honey (local if available)
• 1/4 cup apple cider vinegar
• 1/4 cup grapeseed oil (may substitute extra virgin olive oil)
• 1/4 cup extra virgin olive oil
• 1/2 clove garlic
• 1 pinch cayenne pepper
• 1/8 tsp. kosher salt, or to taste
• 1/8 tsp. pepper, or to taste