Celebrity nutritionist Kimberly Snyder’s whipped up a healthy summer salad.

By PJ Gach

By blairingmedia (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons

By blairingmedia (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons

Looking for something yummy to eat, that’s good for you and not heavy? Check out this Quinoa, Avocado and Corn Salad created by New York Times best selling author (The Beauty Detox Foods) and nutritionist, Kimberly Snyder.

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Make it the night before and guests will be wowed by the flavor, and you of course!

Quinoa, Avocado and Corn Salad


3 cups water

1 ½ cups dry quinoa

Raw kernels or 2 ears of organic corn (preferably white, if available), shaved right from the cob

2 avocados, sliced and cut into 1-inch pieces

3 Tbs. finely chopped red onion


Dressing Ingredients:

1 Tbs. fresh lemon juice

1 Tbs. olive oil

2 Tbs. Bragg Liquid Aminos or low-sodium tamari

1 Tbs. brown rice vinegar



*Be sure to soak the quinoa overnight in water and rinse well before using.


In a saucepan bring the water to a boil. Reduce the heat, add quinoa and simmer until the water is absorbed and the grains become translucent and soft (about 10 to 15 minutes). Pour the quinoa through a strainer and set it to the side in a bowl.


Blend all the dressing ingredients together in a blender until smooth, or simply add them to a small bowl and whisk well with a fork.

Add the kernels of corn to the quinoa, along with the avocado and chopped onion. Mix well. Pour the dressing on top of the mixture and mix well again.


For more of her healthy, tasty recipes, check out Kimberly’s website.


PJ Gach is Managing Editor, Spa Week Daily and Social Media Manager, Spa Week.