Walnut Pear and Avocado Bowl

Dressing:

• 1/4 cup lime juice

• 1/4 cup loosely packed fresh cilantro leaves

• 2 tablespoons water

• 1 1/2 tablespoons canola oil

• 1 1/2 tablespoons canola oil

• 1/2 of a firm but ripe red Anjou pear, peeled and cubed

• 1/4th of a firm but ripe avocado

• Freshly ground pepper to taste

Bowl:

• 3 cups precooked chilled quinoa (1 lb 4 oz.)

• 2 cups small torn pieces curly kale

• 1/2 cup small thin slivers red onion

• 1 large firm but ripe red Anjou pears, cored and sliced

• 1 1/4 of firm but ripe avocados, cut into bite-size cubes

• 3/4 cup very coarsely chopped California walnuts, toasted

• Torn fresh cilantro leaves (garnish)

1. Puree all dressing ingredients except pepper in a small blender until smooth.

2. Place quinoa in a large bowl and drizzle with dressing. Stir to coat,
   then stir in kale and pepper.

3. Place a slightly heaping 3/4 cup of quinoa mixture into 6 bowls.
   Top each with 1/4 of a sliced pear, 1/6th of the diced avocado,
   1 1/2 tablespoons red onion and 2 tablespoons walnuts.
   Garnish with cilantro leaves.

From: California Walnuts