KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE
Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!
Provided by Stephanie Ford
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
- Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g
BABY KALE SALAD WITH AVOCADO-LIME DRESSING
We pull a bunch of ingredients from our garden when we make this baby kale salad with zucchini and sweet onion. The yogurt dressing layers on big lime flavor. -Suzanna Esther, State College, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings (3/4 cup dressing).
Number Of Ingredients 11
Steps:
- In a large bowl, combine salad blend, zucchini and sweet onion. Place remaining ingredients in blender; cover and process until smooth. Divide salad mixture among 4 plates; drizzle with dressing.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 197mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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- CROUTONS: Preheat the oven to 375 degrees F. Tear apart crusty rolls or bread into small 1-inch pieces. Spread in an even layer on a sheet pan and bake for 8-12 minutes or until toasted. Remove and let cool. Alternatively use store-bought croutons.
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- DRESSING: In a blender jar, combine 1/2 of a large, ripe avocado (about 1/2 cup), 1/4 cup mayo, 1/2 tablespoon garlic (I thinly slice garlic cloves to get this measurement), 1/2 tablespoon Dijon mustard, the zest and juice of a lemon (1 teaspoon zest and 2 tablespoons lemon juice; add an extra tablespoon for a more lemony dressing), and 1/4 teaspoon Worcestershire sauce. Season to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Pour in 1/2 cup water. Blend until completely smooth; taste the dressing, and adjust to personal preference adding more lemon/salt/pepper as needed. (The salad is quite salty with the Parmesan cheese, so start with less salt in the dressing). Place the kale and the dressing in the fridge to chill while preparing the rest of the salad.
- VEGGIES: Halve the cucumbers and then slice thinly to get half moons. Halve the cherry tomatoes. Thinly slice or chop the remaining avocado half. Add all the veggies on top of the kale. Pour dressing over and toss until combined. Add 1/2 cup finely grated Parmesan cheese, 1/3 cup sunflower seeds, and croutons on top. Toss once more and serve.
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- Rinse kale, de-stem and use a clean kitchen towel to dry it off. Chop kale into bite-size pieces and place in a large bowl. Pour lemon juice over the kale, add avocado slices and sprinkle on the salt.
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