Place lime juice, lemon juice, honey, cilantro, jalapeño, salt and pepper into a blender; blend ingredients on high.
While blending, slowly pour olive oil into vinaigrette to emulsify.
Once vinaigrette is emulsified, pour into a mixing bowl.
Fold in diced avocado.
Pour vinaigrette into a clean container with a lid. Refrigerate until needed for up to 24 hours.
Grilled Chicken Avocado Quinoa Tabouli Bowl:
Place cooked quinoa into large mixing bowl.
Add in olive oil and lemon juice; gently mix together.
Portion dressed quinoa evenly into 4 serving bowls.
For each portion, slice 1 peeled avocado half into ¼-inch slices and fan across the quinoa starting at the 1 o’clock position down to the 5 o’clock position.
Top quinoa and avocado with ¼ cup baby spinach, 1 diced chicken breast, ¼ cup cherry tomatoes, 2 tablespoons cucumber, 1 tablespoon olives, 1 tablespoon feta, 1 teaspoon almonds, 1 teaspoon basil, ½ teaspoon sea salt flakes and a grilled lemon wedge.
Garnish with crumbled feta cheese, almonds, basil, and salt.
Drizzle ¼ cup Avocado Citrus Vinaigrette over bowl and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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