Avocado and Quinoa Salad with Cheese

Preparation Time:
30 mins
Baking Time:
10 people


  •  375 g quinoa
  •  5 tbsp orange blossom honey
  •  200 g red grapes (seedless)
  •  100 raspberries
  •  2 pomegranate
  •  2.5 small untreated lemons
  •  150 g wild herb salad
  •  2 pears
  •  500 g Oldenburger Gouda, 48% fat i.d.m.
  •  10 tbsp sunflower oil
  •  10 tbsp passion fruit juice
  •  2.5 tbsp vinegar
  •  2.5 tbsp mustard
  •  sea salt
  •  freshly milled pepper
  •  2.5 avocado
  •  50 g roasted sesame seeds



Cook quinoa according to instructions and let cool. Wash and dry grapes and raspberries. Cut pomegranate in half. Spoon out kernels from two halves and squeeze juice from the other halves. Wash lemons, pat dry and grate zest. Cut in halves and squeeze out the juice.
Wash the wild herb salad and cut the Oldenburger Gouda into cubes. Wash the pears, cut into slices and remove the core. Cut into chunks and drizzle lemon juice onto the pieces so they do not turn brown. Cut the avocados in half and remove the stone. Slice avocados into chunks and drizzle lemon juice on the pieces.

The Grapes

Heat 5 tbsp honey in a small coated pan. Add grapes and swivel for about 3 minutes.

The dressing

In a bowl, mix lemon juice, oil, passion fruit juice, pomegranate juice, vinegar, honey and mustard. Season with sea salt and pepper.

Preparing the salad

Arrange all ingredients on each dish individually and pour some dressing over it. 

The Final Touch

Scatter roasted sesame seeds and grated lemon zest on top and serve with bread.

Tips from Chefs to Chefs

Cheese is a good source of protein and can be used in vegetarian dishes.

Recommended Products

Exclusive Insights 

Receive our latest news with exciting tips and tricks.

Click here and stay up to date