This salad is just as beautiful as it is delicious!
Yield: 3-4 Servings
Slice the stone fruit, cutting along the natural dimple. Twist fruit open into two halves and remove pit (easy to do with ripe summer fruit!). Slice each half into 3-4 sections, depending on size. Use the same method for the avocado, gently scooping out the flesh before slicing.
Arrange greens on a platter (or individual plates) and sprinkle quinoa on top. Arrange the fruit and avocado slices. Whisk dressing ingredients together in a separate small bowl and drizzle on top of each salad.
*Photo and recipe by @vestal_life