INTRODUCTION

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

INGREDIENTS

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

STEP 1

Place all ingredients, except avocado, in a mixing bowl and gently fold in together, being careful to not bruise the mint leaves.

STEP 2

Cut the avocado and set aside.

STEP 3

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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