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Kale & Quinoa Salad with Creamy Avocado Vinaigrette

Course Salad
Cuisine california, Mediterranean
Cook Time 35 minutes
Servings 2 people


  • 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


  1. Cook quinoa according to directions on package. Once cooked, remove from sauce pan and allow to cool in large mixing bowl

  2. While quinoa cools, chop your other vegetables / ingredients including kale, peppers, and artichokes

  3. Add all other ingredients to the bowl which includes crumbled goat cheese and sunflower seeds

  4. 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

  5. Pour over salad and toss

  6. Place in fridge to get cold for 15 minutes or until ready to serve