This colorful quinoa avocado salad is full of vibrant flavors with the addition of zesty lemons and fresh cilantro. It is also rich in cancer-fighting foods, including healthy monounsaturated fat from avocados combined with fiber-rich quinoa, chickpeas, and fresh vegetables. The dish is plant-based but hearty and filling enough to be a satisfying meal for everyone.

4 servings

17 ingredients

20 min prep


For the salad:

  • ½ cup cucumber, diced
  • 1 cup cherry tomatoes, cut in half
  • 2 small cloves garlic, minced
  • ¼ cup red onion, chopped
  • 1 bunch cilantro
  • 2 cups spinach, thinly sliced
  • 1 (15.5 ounce) can garbanzo beans, no-salt-added or low-sodium (drained and rinsed)
  • 1 cup cooked and cooled quinoa
  • 2 medium avocados, diced

For the dressing:

  • Juice of 2 lemons
  • Zest of 1 lemon
  • 2 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • ½ teaspoon ground cumin
  • Dash of cayenne pepper (optional)
  • Salt and pepper, to taste

  1. Place all salad ingredients in a bowl.
  2. Whisk all dressing ingredients together in a separate bowl.
  3. Drizzle dressing over salad mixture and gently toss ingredients together until dressing is incorporated throughout.

Chef Tips

This recipe contains cancer fighting foods: whole grains.

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR’s Cancer Prevention Recommendations. Learn more about AICR’s recipe guidelines.

Nutrition Facts (per serving)

Calories: 544; Fat: 24g; Saturated Fat: 3g; Polyunsaturated Fat: 5g; Monounsaturated Fat: 14g; Carbohydrates: 72g; Sugar: 10g; Fiber: 20g; Protein: 18g; Sodium: 927mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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