Quinoa Kale and Avocado Salad
Elevate your salad game with this Quinoa Kale and Avocado Salad—a vibrant, nutrient-packed dish that’s as delicious as it is wholesome. Fluffy quinoa serves as the protein-rich base, perfectly complemented by tender, massaged kale, creamy avocado, and juicy cherry tomatoes. A zesty homemade dressing of olive oil, fresh lemon juice, and Dijon mustard, lightly sweetened with honey (or maple syrup for a vegan twist), ties all the flavors together. Topped with optional crunchy pumpkin seeds, this salad is ready in just 35 minutes and makes for a satisfying meal or a crowd-pleasing side. Perfect for healthy lunches, light dinners, or meal prep, this recipe is a must-try for anyone seeking a fresh, flavorful, and gluten-free dish.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups kale leaves
- 1 large avocado
- 1 cup cherry tomatoes
- 0.25 cup red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons pumpkin seeds (optional)
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove its natural bitterness.
In a medium-sized pot, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let it cool.
While the quinoa is cooking, prepare the kale by removing the tough stems and chopping the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
Add 1 tablespoon of olive oil and a pinch of salt to the kale. Massage the kale with your hands for about 2-3 minutes until it becomes tender and reduces in volume.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice it into bite-sized pieces.
Halve the cherry tomatoes and thinly slice the red onion.
In a small bowl or jar, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and black pepper until well combined.
In the mixing bowl with the kale, add the cooled quinoa, diced avocado, cherry tomatoes, and red onion. Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
If desired, sprinkle pumpkin seeds on top for added crunch and nutrition.
Serve immediately as a vibrant, healthy meal or side dish. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 15.7 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3012 mg | 64% | |
*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.
