Recently a Mendocino Farms opened up right next to my house. I had always been a fan of their fresh salads and sandwiches, but it wasn’t until I recently tried their avocado superfood salad that I became obsessed. For the past few months all I think about is this salad. I have to get it once a week, and it has been breaking my bank! So it was finally time I made a copycat recipe, and WOW is it amazing! If you love this salad, or want to try an extremely great salad, you must make this!

Key Ingredients and Substitutions:

  • Kale and Romaine – These are the main lettuces for this dish. I highly recommend keeping both in, the kale is hearty and holds up against the other ingredients, while the romaine gives a nice crunch. You can always leave one out if you like, or substitute for another lettuce like butter lettuce.
  • Quinoa – This quinoa is prepared so it is crunchy which adds an amazing texture! If you aren’t a fan of traditional quinoa, I think you will still like this one because it is a different texture. You can also use farro here or omit.
  • Chipotle Vinaigrette – This homemade chipotle vinaigrette is the key to the whole salad! I haven’t found a store bought one that is quite the same. If you don’t want to make this, I would recommend a chipotle ranch.
  • Tomatoes, red onions, and avocado – These are the fresh produce items that are used in the salad! If you don’t like any of these, omit.
  • Cilantro – Cilantro goes great with the southwest flavors in here. If you don’t like cilantro, omit.
  • Beans and Corn – I use canned beans and corn here for ease. I recommend black beans, but any beans here would work!
@kellyscleankitchen

How to make Mendocino Farms Avocado Superfood Salad #salad #mendocinofarms #cooking

♬ Stand By Me – Ben E. King
  • SERVINGS:  2-4
  • PREP TIME: 25 Mins
  • COOK TIME: 30 Mins
  • TOTAL TIME: 55 Mins

This recipe is great with honey mustard grilled chicken! 

Ingredients:

  • 1 cup quinoa
  • 3 cups curly kale, stems removed and chopped
  • 2 cups romaine, chopped
  • ½ red onion, small diced
  • ½ cup corn
  • ½ cup black beans, canned and rinsed
  • 1 cup grape tomatoes, sliced in half
  • ¼ cup cilantro, minced
  • ½ cup cojita cheese, crumbled (omit for dairy free)
  • 1 avocado, thinly sliced

Chipotle Dressing:

  • 1/2 cup red wine vinegar
  • 1/2 lemon, juiced
  • 2 tsp dijon mustard
  • 2 chipotle pepppers in adobo
  • 1 tsp oregano
  • salt to taste
  • 2 tsp honey
  • 1.25 cups avocado oil

Preparation:

STEP 1.

Preheat the oven to 400°F.

STEP 2.

In a small pot, add the quinoa and 2 cups of water. Bring up to a simmer and top with a lid. Simmer for 15 minutes or until cooked through and fluffy.

STEP 3.

Line a sheet tray with parchment paper and spread the cooked quinoa on top in an even thin layer. Bake for 15 minutes, flip with a spatula, and bake for another 10-15 minute until it is crunchy. Set aside and cool.

STEP 4.

Prepare the chipotle vinaigrette. In a blender or immersion blender container, add all of the ingredients besides the oil and blend until smooth. While blending, slowly drizzle in the oil until the dressing is thick and creamy. Taste for seasoning and adjust accordingly.

STEP 5.

Add all of the salad ingredients to a large bowl besides the dressing and avocado. Mix and dress with the dressing. Serve with the avocado and enjoy!

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