Indulge in a burst of flavors with the tantalizing Avocado, Kale, and Quinoa Salad! This vibrant dish combines the creamy richness of ripe avocados with the earthy crunch of kale, nutty quinoa, and a delightful medley of sliced almonds, cucumber, dried cranberries, and goat cheese. The dressing, a harmonious blend of olive oil, apple cider vinegar, lemon juice, honey, and a hint of seasoning, ties everything together. In just 20 minutes, you’ll have a nutrient-packed, visually stunning salad that promises a symphony of tastes and textures. Whether you’re a health enthusiast or simply craving a delicious meal, this recipe is a must-try for those seeking a delightful and wholesome culinary experience.
- Diet & health: Egg-Free, Gluten-Free, Good Source of Fiber, Good Source of Protein, Grain-Free, Soy-Free, Vegetarian.
- Prep time: 20 minutes
- Ready in: 20 minutes
- servings: 4
Get ready for a taste sensation with this extraordinary Kale quinoa avocado salad ingredients:
Salad:
- 1 ripe, fresh avocado, meticulously halved, pitted, peeled, and diced
- 4 cups of kale, artfully chopped
- 1/2 cup of cooked quinoa, adding the perfect touch
- 1/2 cup of sliced almonds, delivering a delightful crunch
- 1/3 cup of cucumber, finely chopped for freshness
- 1/3 cup of dried cranberries, bringing a burst of sweetness
- 1/4 cup of goat (or Feta) cheese, for a creamy and tangy finish
Dressing:
- 1/4 cup of olive oil, ensuring a smooth blend of flavors
- 1/4 cup of apple cider vinegar, for a zesty kick
- 3 tablespoons of lemon juice, adding a citrusy brightness
- Zest from 1 lemon, for an extra burst of flavor
- 1 tablespoon of honey, balancing sweetness
- 1/4 teaspoon of ground black pepper, for a hint of spice
- 1/8 teaspoon of sea salt, enhancing the overall taste experience
Instructions:
- Dressing:
Summon the flavor gods by whisking together a magic potion of olive oil, apple cider vinegar, lemon juice, zesty lemon zest, honey, pepper, and a pinch of sea salt. Allow this elixir to mingle and set aside for a culinary crescendo. - Salad:
In the grand arena of a large bowl, assemble your kale, quinoa, sliced almonds, cucumber, cranberries, and goat cheese for a colorful spectacle. Gently twirl them together in a harmonious dance. - But wait, the star of the show arrives – the ripe avocado takes center stage! Gracefully place it atop the ensemble. Now, let the dressing rain down like confetti, and with a gentle toss, let the flavors waltz together in a culinary ballet. Your masterpiece is ready for the grand finale. Serve and savor the applause!
Also, Pair the Chicken Pesto Pasta Salad with this nutritious quinoa salad for a balanced meal.
Here are some tips to enhance your experience with the Kale quinoa avocado Salad:
- Prep Ahead: Cook the quinoa and chop the kale in advance to streamline the salad-making process. This way, you can assemble the dish quickly when hunger strikes.
- Play with Texture: Vary the texture by toasting the sliced almonds before adding them to the salad. This adds a delightful crunch and nutty flavor to each bite.
- Avocado Perfection: Ensure your avocado is perfectly ripe for that creamy texture. If it’s too firm, it might not blend as well with the other ingredients.
- Get Creative with Cheese: Experiment with different cheeses to customize the flavor profile. Feta adds a tangy kick, but goat cheese, blue cheese, or even a sharp cheddar can bring unique twists.
- Balancing Act: Taste the dressing before pouring it over the salad. Adjust the honey, lemon juice, or seasoning to achieve the perfect balance of sweet, tangy, and savory.
- Serve Chilled: For an extra refreshing experience, chill the salad in the refrigerator for a short time before serving. This is especially great for warm days or as a cool side dish.
- Meal Prep Friendly: Make a larger batch and portion it into containers for easy grab-and-go lunches or dinners throughout the week. The flavors often meld and intensify over time, enhancing the overall taste.
- Add Protein: Boost the protein content by incorporating grilled chicken, shrimp, or tofu. This turns the salad into a hearty and satisfying main course.
- Garnish with Fresh Herbs: Elevate the dish with a sprinkle of fresh herbs like cilantro, parsley, or mint just before serving. This adds a burst of freshness and color.
- Customize Your Greens: Mix and match your greens. Try adding spinach, arugula, or even a spring mix to diversify the flavors and nutritional content.
Remember, cooking is an art, so feel free to add your personal touch and make this vibrant salad your masterpiece!
Nutrition Facts
| Nutrition Facts | ||
|---|---|---|
| 4 servings per recipe | ||
| Serving Size | 1 serving (217g) | |
| Amount Per Serving | ||
| Calories | 390 | |
| % Daily Value* | ||
| Total Fat | 30g | 39% |
| Saturated Fat | 7g | 34% |
| Trans Fat | 0g | – |
| Polyunsaturated Fat | 2.5g | – |
| Monounsaturated Fat | 15g | – |
| Cholesterol | 15mg | 5% |
| Sodium | 170mg | 7% |
| Total Carbohydrate | 23g | 8% |
| Dietary Fiber | 7g | 26% |
| Total Sugars | 8g | – |
| Includes 4g Added Sugars | 9% | |
| Protein | 11g | 22% |
| Vitamin D | 0mcg | 0% |
| Calcium | 266mg | 20% |
| Iron | 2mg | 15% |
| Potassium | 604mg | 15% |
| Vitamin A | 407mcg | 45% |
| Vitamin C | 90mg | 100% |
| Vitamin E | 4mg | 25% |
| Vitamin K | 490mcg | 410% |
| Thiamin | 0.15mg | 15% |
| Riboflavin | 0.34mg | 25% |
| Niacin | 3mg | 20% |
| Vitamin B6 | 0.34mg | 20% |
| Folate | 139mcg DFE | 35% |
| (0mcg folic acid) | – | |
| Vitamin B12 | 0mcg | 0% |
| Pantothenic Acid | 0.71mg | 15% |
| Choline | 15mg | 2% |
| Phosphorus | 225mg | 20% |
| Magnesium | 68mg | 15% |
| Zinc | 1mg | 10% |
| Selenium | 2mcg | 4% |
| Copper | 1mg | 140% |
| Manganese | 0.76mg | 35% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Frequently Asked Questions (FAQs) for the Kale quinoa avocado Salad:
1. Can I prepare the dressing in advance?
- Absolutely! Letting the dressing sit for a while allows the flavors to meld and intensify. Just give it a good shake or whisk before using.
2. How can I make this salad ahead of time for a party or lunchbox?
- To prep in advance, store the salad ingredients separately from the dressing. Combine them just before serving to maintain the freshness and crunch.
3. Can I substitute the kale with another leafy green?
- Yes, feel free to experiment! Spinach, arugula, or a mix of greens can be excellent alternatives to kale, offering different textures and flavors.
4. Is there a way to reduce the calories in this salad?
- Absolutely. You can adjust the portion sizes, use less olive oil in the dressing, or opt for a lighter cheese. Additionally, you can skip or reduce the amount of almonds for a lower calorie count.
5. Can I add grilled chicken or another protein source?
- Certainly! Grilled chicken, shrimp, or tofu can be fantastic additions to make this salad a more substantial and protein-packed meal.
6. How do I choose a ripe avocado for this recipe?
- Look for avocados that yield slightly to gentle pressure. If they’re too firm, they might not blend well into the salad. A ripe avocado should have a creamy texture.
7. Can I make this salad vegan?
- Absolutely! Simply omit the goat or Feta cheese and replace it with a vegan alternative. Ensure the honey used in the dressing is substituted with a plant-based sweetener.
8. What other nuts can I use besides sliced almonds?
- Experiment with your favorite nuts! Walnuts, pecans, or pine nuts can provide a different flavor profile and crunch.
9. How long does the salad stay fresh in the refrigerator?
- If stored properly in an airtight container, the salad can stay fresh for up to 2 days. However, for optimal freshness, it’s best enjoyed soon after assembly.
10. Can I make a larger batch for meal prep?
- Absolutely! This salad is meal prep-friendly. Simply multiply the ingredients and store them in separate containers, combining them just before serving.
Feel free to adapt these FAQs based on your audience or specific details related to the recipe!
