Jul 14 2026
Restaurants›Char Bar - Westport›Avocado Salad Recipe

Avocado Salad Recipe

Inspired by Char Bar - Westport
Time1h
Serves4

avocado, kale, quinoa, red cabbage, broccoli, pickled red onion, fuji apple, sun-dried cranberries, toasted walnuts, lemon vinaigrette

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Ingredients

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Salad Base

Pickled Red Onion

Lemon Vinaigrette

Method

Pickling the Onions

  1. 1

    Prepare the Pickled Red Onion

    Slice the red onion thinly and combine it with apple cider vinegar, sugar, and salt in a bowl. Let it sit for at least 30 minutes to pickle.

Cooking Quinoa

  1. 2

    Cook the Quinoa

    Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and let it cool.

Preparing the Salad

  1. 3

    Prepare Salad Ingredients

    Chop the kale into bite-sized pieces, shred the red cabbage, and chop the broccoli into small florets. Dice the fuji apple and slice the avocado. Toast the walnuts in a dry skillet over medium heat until fragrant.

  2. 4

    Combine Salad Ingredients

    In a large bowl, combine the kale, quinoa, red cabbage, broccoli, diced apple, sun-dried cranberries, and toasted walnuts.

Making the Vinaigrette

  1. 5

    Prepare Lemon Vinaigrette

    In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.

Assembling the Salad

  1. 6

    Toss the Salad

    Pour the lemon vinaigrette over the salad mixture and add the pickled red onions. Toss gently to combine all ingredients evenly.

  2. 7

    Serve

    Serve the avocado salad immediately, or refrigerate for up to an hour before serving for the flavors to meld.

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