Mindful Sodexo 
Charred avocado, wild rice, roasted peppers, grilled red onion, baby kale, chimichurri vinaigrette, and crunchy pepitas
Nutrition Facts:
Calories: 650, Carbs: 94 g, Protein: 16 g, Fat: 26 g, Sat. Fat: 3.5 g, Sodium: 370 mg, Fiber: 11 g
Prep Time: 25 to 30 minutes Cook time: 30 to 40 minutes Yield: 4 servings; 1 salad per serving Difficulty level: Intermediate
Summer Avocado Churrasco Salad
Ingredients
Prepare
Summer Avocado Churrasco Salad
- 6 cups baby kale
- 3 cups cooked wild rice
- 16 slices Charred Avocado
- 1 cup diced roasted peppers
- 1 ⅓ cup grilled red onion rings
- 4 teaspoons toasted pumpkin seeds
- ½ fresh lime, cut into 4 wedges
- ½ cup Simple Chimichurri Vinaigrette
- 1. Divide the baby kale and wild rice evenly among four salad bowls. Arrange the kale on one side of each bowl and the wild rice on the other to create a colorful base.
- 2. Place 4 slices of charred avocado in the center of each bowl
- 3. In order, arrange the toppings around the avocado:
- ¼ cup roasted peppers
- ⅓ cup red onion
- 1 teaspoon pumpkin seeds
- 1 lime wedge - 4. Enjoy immediately with 2 tablespoons of chimichurri vinaigrette on the side or drizzled over the top.
Charred Avocado
- 1 large avocado, quartered
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Fresh lemon juice
- 1. Preheat a grill or grill pan to medium heat.
- 2. Lightly coat avocado quarters with vegetable oil spray. Season with salt and pepper.
- 3. Grill cut side down for 2 to 3 minutes per side until lightly charred.
- 4. Slice each quarter into four pieces and lightly coat with lemon juice to prevent browning.
Simple Chimichurri Vinaigrette
- ¼ cup finely chopped fresh parsley
- 1 tablespoon finely diced yellow onion
- 2 teaspoons finely chopped garlic
- 1 ½ teaspoons fresh oregano leaves
- ⅛ teaspoon ground cayenne pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon honey
- ¾ teaspoon Dijon mustard
- ¼ cup olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1. In a food processor, combine parsley, onion, garlic, oregano, cayenne, vinegar, lemon juice, honey, and Dijon.
- 2. Slowly blend in olive oil until combined.
- 3. Season with salt and pepper. Cover and refrigerate until ready to use.
Chef Tips:
- Simple Roasted Peppers: Place diced peppers in a single layer on a baking sheet and spray with vegetable oil spray. Roast at 450 degrees Fahrenheit for 5 to 7 minutes until tender and slightly charred.
- How to Grill Onion Rings? Toss red onion rings with oil, salt, pepper, and a pinch of garlic powder. Grill over medium heat for 3 to 4 minutes per side until softened and lightly charred.
- Toast for Maximum Crunch! To bring out their rich, nutty flavor, toast pepitas in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently. They’re ready when they turn lightly golden, fragrant, and begin to make a soft popping sound. Remove them from the pan right away to prevent burning and let them cool slightly before using.
- Easy Wild Rice! Rinse 1 cup wild rice. Combine with 3 cups of water or broth and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 40 to 45 minutes until tender. Drain any excess liquid and fluff with a fork.
- No Food Processor? Finely chop the herbs, onion, and garlic by hand, then whisk with the remaining vinaigrette ingredients until well combined. This creates a rustic texture with great flavor.
- Make Ahead: Cook the wild rice, roast the peppers, grill the onions, and prepare the chimichurri up to 3 days in advance. Store separately in the refrigerator.
- Need More Protein? Top with grilled chicken, shrimp, or chickpeas.
