To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup.
Arrange quinoa, green beans, corn, tomatoes, avocado, and egg in a bowl. Sprinkle with salt and pepper. Drizzle with dressing.
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