Loaded with healthy kale and creamy avocado, this recipe is satisfying, full of flavor, texture and good fats. Make it with the quinoa for a full meal or without as a sidedish with another protein.
1 cup cooked quinoa
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Zest from 1 medium lemon
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher or sea salt
Fresh cracked black pepper, to taste
3 cups chopped kale (I prefer baby kale and always add more than 3 cups)
1 or 1 ½ large avocado, seeded, peeled and diced
Optional: Chopped green onion, pumpkin seeds
Follow cooking instructions on the package for the quinoa and let it cool prior to tossing with the salad.
In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside.
In a large bowl, toss together the cooked quinoa, kale and avocado. Toss with the dressing and serve at room temperature or chilled.
These salad leftovers are a great way to have a tasty salad the next day for lunch. When eating the leftovers, I usually use about 2 cups of greens or spinach, add any combination of veggies we have around the house (broccoli and artichoke hearts are my favorite) then top with a cup of the Kale and Quinoa salad and toss. Enjoy!