Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry, Avocado & Kale Superfood Salad

Blueberry Avocado and Kale Salad


  • Author: Naomi
  • 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

Units Scale
  • SALAD:
  • 1/2 cup Ancient Harvest Traditional Quinoa, cooked
  • 1 large bunch Kale, chopped
  • 1 cup Blueberries, washed
  • 12 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

  1. 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.
  2. Vinaigrette: Add all the ingredients to a mason jar or a jar with a tight fitting lid. Shake until well combined.
  3. Put it together: Add the chopped kale, blueberries and avocado to your individual bowls, or to one large serving bowl.
  4. Add remaining ingredients: Once it has cooled, add a generous amount of quinoa. Sprinkle cheese and slivered almonds on top.
  5. 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

Recipe Card powered byTasty Recipes