Avocado Quinoa Kale Salad Recipe

Avocado Quinoa Kale Salad Recipe

How To Make Avocado Quinoa Kale Salad

With the addition of Moro blood oranges, this quinoa kale salad is made more deliciously zesty! Whip up this protein-packed meal in just 10 minutes.

Preparation: 10 minutes
Total: 10 minutes



For Salad:

  • 4kale,finely, chopped, ribs removed
  • 2cupsquinoa,(about ⅔ cup dry), cooked
  • 3medium Sunkist Moro blood oranges,peeled, chopped
  • 1avocado,peeled, cored, diced
  • 5ozblue cheese,crumbled
  • ¾cupwalnuts,chopped

For Blood Orange Vinaigrette:

  • cupolive oil
  • 2tbspwine vinegar
  • 3tbspblood orange juice,fresh
  • 2tbsplemon juice
  • ¼tsplemon zest
  • 1tsphoney
  • ¼tspsea salt
  • freshly ground black pepper,to taste


  1. Combine the kale, quinoa, blood oranges, avocado, blue cheese, and walnuts into a large bowl.

  2. Whisk the olive oil, vinegar, blood orange juice, lemon juice, lemon zest, honey, sea salt, and ground black pepper together or use a food processor.

  3. Pour the dressing over the salad and toss to coat everything evenly.

  4. Serve immediately, and enjoy!

Recipe Notes

 Leftovers keep well in the refrigerator for 4 to 5 days.


  • Calories: 811.30kcal
  • Fat: 42.65g
  • Saturated Fat: 10.98g
  • Monounsaturated Fat: 22.36g
  • Polyunsaturated Fat: 6.74g
  • Carbohydrates: 87.12g
  • Fiber: 16.95g
  • Sugar: 15.38g
  • Protein: 27.62g
  • Cholesterol: 26.58mg
  • Sodium: 583.89mg
  • Calcium: 482.82mg
  • Potassium: 1705.36mg
  • Iron: 6.66mg
  • Vitamin A: 756.88µg
  • Vitamin C: 227.07mg
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