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Kale, Quinoa, Blueberry & Avocado Salad

This salad has all my favorite foods rolled into one dish! On a whim I decided to mix my go-to staples, and I was surprised how well everything tasted together. The bitter kale is balanced by the sweetness of the blueberries. The quinoa adds a nice layer of plant-based protein. Then, with the addition of the creamy avocado and a touch of my famous lemony mustard dressing, you have a power meal in a bowl. If you like a little bit of a crunchy texture, top with slivered almonds or walnuts.

INGREDIENTS

Serves 2-4

1 bunch kale (use curly, Lacinato or about 4 cups baby kale)
1 cup cooked quinoa
1 cup blueberries
1 avocado, sliced & cubed
3 tablespoons slivered almonds or chopped walnuts
¼ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced shallots
2 teaspoons maple syrup
Sea salt & pepper to taste

 

This salad has all my favorite foods rolled into one dish! On a whim I decided to mix my go-to staples, and I was surprised how well everything tasted together. The bitter kale is balanced by the sweetness of the blueberries. The quinoa adds a nice layer of plant-based protein. Then, with the addition of the creamy avocado and a touch of my famous lemony mustard dressing, you have a power meal in a bowl. If you like a little bit of a crunchy texture, top with slivered almonds or walnuts.

INGREDIENTS

Serves 2-4

1 bunch kale (use curly, Lacinato or about 4 cups baby kale)
1 cup cooked quinoa
1 cup blueberries
1 avocado, sliced & cubed
3 tablespoons slivered almonds or chopped walnuts
¼ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced shallots
2 teaspoons maple syrup
Sea salt & pepper to taste

 

METHOD

Combine sliced kale, blueberries and cubed avocado in a large salad bowl. Next, add the quinoa and mix in to coat all the ingredients. In a small bowl, whisk together lemon juice, mustard and maple syrup. Add in shallots. Slowly combine olive oil to the dressing mixture and blend until well combined. Season with salt & pepper to taste. Pour over the salad and toss to coat. Top with nuts, if desired. Store any remaining dressing in the refrigerator until the next salad (up to 5 days). Enjoy!