Makes 4 servings.



Ingredients

1/2 cup cucumber, diced

1 cup cherry tomatoes, cut in half

2 small cloves garlic, minced

1/4 cup red onion, chopped

1 bunch cilantro

2 cups spinach, thinly sliced

1 15.5-ounce can no-salt-added garbanzo beans (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 teaspoons Dijon mustard

1 tablespoon olive oil

1 teaspoon honey

1/2 teaspoon ground cumin

Dash of cayenne pepper (optional)

Salt and pepper, to taste



Directions
<ul>
 <li>Place all salad ingredients in a bowl.</li>
 <li>Whisk all dressing ingredients together in a separate bowl.</li>
 <li>Drizzle dressing over salad mixture and gently toss ingredients together until dressing is incorporated throughout.</li>
</ul>



Nutrition information

Serving size: 1/4 of recipe. Amount per serving: 390 calories, 20g total fat (3g saturated fat, 0g trans fat), 0mg cholesterol, 43g carbohydrates, 11g protein, 13g dietary fiber, 110mg sodium.


<a target="_blank" href="https://www.aicr.org/cancer-prevention/recipes/citrus-quinoa-avocado-salad/">American Institute for Cancer Research</a>
&nbsp;

Citrus quinoa avocado salad