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
Cooking:
Total: 10 minutes
Serves:
Ingredients
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:
- ⅓cupolive oil
- 2tbspwine vinegar
- 3tbspblood orange juice,fresh
- 2tbsplemon juice
- ¼tsplemon zest
- 1tsphoney
- ¼tspsea salt
- freshly ground black pepper,to taste
Instructions
-
Combine the kale, quinoa, blood oranges, avocado, blue cheese, and walnuts into a large bowl.
-
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.
-
Pour the dressing over the salad and toss to coat everything evenly.
-
Serve immediately, and enjoy!
Recipe Notes
Leftovers keep well in the refrigerator for 4 to 5 days.
Nutrition
- 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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