Kale, Avocado & Quinoa salad
Cook time
Total time
Author: Nadia Felsch
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
- Add quinoa with 2 cups of water to a saucepan
- Cook on med-high heat on a stove for 15 minutes or until water is cooked off and quinoa is fluffy
- Reserve ½ cup and store remaining quantity in an airtight container in the fridge for up to four days
- Whilst cooking, wash and dry kale
- Remove stems and tear into smaller pieces
- Massage well with oil and lemon juice
- Wash and tear mint leaves
- 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.
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.
