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.


When ready to serve, smear some cultured macadamia cheese on the side of your eating vessel. Next prepare a bed of fresh haole koa seed and quinoa salad, you are then ready to add the avocado and finish with salt.

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