Ok guys, I really consider myself a pretty good speller, but if there’s one work I am constantly having to Google it’s vinaigrette. My brain just can’t get it together when it comes time to spell this word! Do you have one word that is constantly stumping you?
Well for now all we can do is eat some brain food! And there’s nothing better for the noggin than some superfoods! Today I’m sharing a new kale salad recipe with you all. The inspiration for this kale and quinoa salad came from my latest trip to 30A which is a beautiful stretch of beach along the panhandle of Florida. They have some of the most gorgeous shorefronts, buildings & architecture, and some seriously good eats!
We walked in off the beach for a quick lunch at this place called Shunk Gulleys and it did not disappoint! I took note of all the ingredients in the salad and immediately knew I would have to try and recreate it once I got home. I was so refreshing and filling with the quinoa which has a great source of protein, and the hearty artichokes!
I’ve made this salad a handful of times now at home and not only is it delicious, but we’re giving it double points because it saves so well you can totally eat on it the next day. The kale just continues to soften with the avocado vinaigrette overnight which makes this kale salad pretty perfect for meal prepping!
The dressing is really easy to make, but you will need either a blender or food processor to get the correct consistency. I use an immersion blender for a lot of my dressings. This is the one I have and it comes with a tall measuring cup that you can just mix your dressing in!
If this is your first time cooking quinoa, don’t stress! It’s a lot like rice. Just check the back of your package for water to grain ratios.
Kale & Quinoa Salad with Creamy Avocado Vinaigrette
- 1 bunch Lacinato kale
- 1/2 cup sunflower seeds
- 5-6 assorted sweet peppers chopped
- 1/2 cup marinaded artichokes rough chopped
- 1/2 cup crumbled goat cheese
- 1/4 cup dry quinoa cooked and let cool
- 1 avocado
- 1 tsp white wine vinegar
- 2 tbsp olive oil
- 4 tbsp water
- 1 tsp honey
- 1/4 tsp garlic powder
- 1/2 juice of lime
- salt and pepper to taste
Cook quinoa according to directions on package. Once cooked, remove from sauce pan and allow to cool in large mixing bowl
While quinoa cools, chop your other vegetables / ingredients including kale, peppers, and artichokes
Add all other ingredients to the bowl which includes crumbled goat cheese and sunflower seeds
For the creamy avocado dressing, you'll want to use a blender or food processor. Add avocado, vinegar, water, spices, and honey and blend until smooth
Pour over salad and toss
Place in fridge to get cold for 15 minutes or until ready to serve
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