Blueberry Avocado and Kale Salad
Blueberry, Avocado and Kale Salad! This light and healthy kale superfood salad will keep you going all day! The sweet blueberries, creamy avocado and goat cheese sends this dish over the top!
Recipe Features:
- Is a great vegetarian option
- Is rich in protein
- A healthy, homemade lemon-herb vinaigrette
- You can enjoy this salad as a main dish or as a side salad
Health Benefits of This Superfood Salad:
- Kale is low in calories and high in fiber
- Quinoa is naturally gluten-free and is a great source of protein and fiber
- Blueberries are rich with antioxidants
- Avocado provides crucial healthy fats
This salad bowl is chocked full with superfoods. And the taste is on point! It is the easiest, no-fuss, makes you feel good type of lunch. And, it takes no time at all to throw together. Now that’s the type of lunch I want.
Ingredient Notes For This Blueberry, Avocado and Kale Salad:
- Prep – You can cook the quinoa in advance, then prep all the other ingredients and store them in individual containers until you’re ready to assemble. (If you are interested, below the recipe card, I share a link to my favorite glass containers).
- Quinoa – A serving size is 1/4 cup of dry quinoa. So, for a family of four, that is a total of 1 cup. However, if that is too much, just cut it by half. (FYI: I do cut it in half in my recipe card).
- Kale – Make sure to remove the rib, because it tends to be very fibrous.
- Cheese – For this recipe, I use goat cheese. It tastes so good! However, if need be, you can omit it.
- Vinaigrette – Below I share an easy, homemade dressing that is delicious. (If you need a quicker option, a store bought, light vinaigrette will work great here too).
- FYI: The Lemon-Herb Vinaigrette can be prepared in advance. If so, remove from the fridge and let it sit out on the counter for awhile before using. This just allows it to come to room temperature, which makes it easier to mix up again.
And, for more salad recipes, please give these a try:
- Mediterranean Quinoa Salad (w/ Lemon-Herb Vinaigrette)
- Strawberry Lentil Salad with Greens
- Hearty Autumn-Harvest Salad with Apples
- Apple Avocado & Pomegranate Salad
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Blueberry Avocado and Kale Salad
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This light and healthy kale superfood salad will keep you going all day! The sweet blueberries, creamy avocado and goat cheese sends this dish over the top!
Ingredients
- SALAD:
- 1/2 cup Ancient Harvest Traditional Quinoa, cooked
- 1 large bunch Kale, chopped
- 1 cup Blueberries, washed
- 1–2 Avocados, pitted and diced
- Goat Cheese or Feta Crumbles, to taste
- Slivered Almonds, to taste
- LEMON-HERB VINAIGRETTE:
- 1/4 cup Extra Virgin Olive Oil (good quality)
- 1/2 large Lemon, freshly squeezed juice
- 1/4 tsp Freshly Ground Black Pepper
- 1/2 tsp Himalayan Pink Salt
- 1 Garlic Clove, minced
- 1/4 tsp Dried Thyme
- 1/4 tsp Dried Rosemary
- 1/4 tsp Dried Parsley
Instructions
- Quinoa: Add 1/2 cup quinoa + 1 cup water to a small pot and cook according to package directions. While the quinoa cooks, prep all the other ingredients and set aside.
- Vinaigrette: Add all the ingredients to a mason jar or a jar with a tight fitting lid. Shake until well combined.
- Put it together: Add the chopped kale, blueberries and avocado to your individual bowls, or to one large serving bowl.
- Add remaining ingredients: Once it has cooled, add a generous amount of quinoa. Sprinkle cheese and slivered almonds on top.
- Before serving: Drizzle the salad dressing over top right before serving.
Notes
- Prep: You can cook the quinoa in advance, then prep all the other ingredients and store them in individual containers until you’re ready to assemble.
- Quinoa: A serving size is 1/4 cup of dry quinoa. So, for a family of four, that is a total of 1 cup. However, if that is too much, just cut it by half. (FYI: I do cut it in half in my recipe card).
- Kale: Make sure to remove the rib, because it tends to be very fibrous.
- Prep Time: The prep time is included in the cook time.
- Vinaigrette: The Lemon-Herb Vinaigrette can be prepared in advance. If so, remove from the fridge and let it sit out on the counter for awhile before using. This just allows it to come to room temperature, which makes it easier to mix up again.
- Category: Appetizer, Main Course, Salad, Side Dish
- Cuisine: American
Keywords: Appetizer Recipes, Avocado, Blueberry, Easy Side Dish Recipes, Fresh Herbs, Fruit, Gluten-Free Recipes, Herbs, Kale, Lemon, Lettuce Recipes, Main Dish, Quinoa, Salad Recipes, Side Dish
NOTE:
- This Clear Glass Bowl with Lid Set of 12 from Crate & Barrel is what I use to store my individual ingredients in.
