Fresh and beautiful, this recipe brings the feeling of a verdant spring even though haole koa is available year-round. Recipe by Chef Sofia Flores Florencia @abuelitatechnology
¼ cup green haole koa seeds, soaked or unsoaked
¼ cup cooked quinoa
1 handful fresh English peas, snap peas, or green beans
6 large mint leaves minced, plus more small leaves for garnish
Squeeze of lemon
Drizzle of extra virgin olive oil
Salt to taste
½ ripe and firm to touch avocado
Place all ingredients, except avocado, in a mixing bowl and gently fold in together, being careful to not bruise the mint leaves.
Cut the avocado and set aside.