Kale, Avocado & Quinoa salad

Kale, Avocado & Quinoa salad | Nadia Felsch

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Kale, Avocado & Quinoa salad
 
Cook time
Total time
 
Author:
yield: 1 + extra quinoa
Ingredients
  • 1 cup quinoa
  • 2 large kale leaves
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh mint leaves
  • Salt and pepper, to taste
  • ½ avocado
  • ½ teapoon raw pepita seeds
  • ½ teaspoon raw sunflower kernels
Instructions
  1. Add quinoa with 2 cups of water to a saucepan
  2. Cook on med-high heat on a stove for 15 minutes or until water is cooked off and quinoa is fluffy
  3. Reserve ½ cup and store remaining quantity in an airtight container in the fridge for up to four days
  4. Whilst cooking, wash and dry kale
  5. Remove stems and tear into smaller pieces
  6. Massage well with oil and lemon juice
  7. Wash and tear mint leaves
  8. Add cooked quinoa and remaining ingredients to serve
Notes
This is a simple and fresh salad that can easily be made ahead of time.
Serve as a side or main - just add fish or eggs and despite what you may have experienced before with kale - this salad is delicious!

KALE TIP - when eaten raw, the key to delicious kale is softness. The acidity from the lemon juice and combined with the oil and massage technique will ensure a yummy result!

BE SURE TO CHECK OUT THE STEP-BY-STEP VIDEO OF THIS RECIPE.

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