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Avocado, Kale and Quinoa Salad

Avocado, Kale and Quinoa Salad
Yields
4 servings

A bright, fresh and colourful salad filled with all kinds of texture and avocados from Mexico!

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ingredients

2
large avocados from Mexico, seeded, peeled and chopped
1
cup uncooked quinoa or rice
2
cups water
1
pinch sea salt
1
pinch sea salt
¼
cup extra-virgin olive oil
2
Tbsp lemon balsamic vinegar
Zest of 1 medium lemon
1
Tbsp fresh lemon juice
1
tsp Dijon mustard
¼
tsp sea salt
Fresh cracked black pepper to taste
3
cups chopped kale
1
can black beans, rinsed
2
cobs corn, husked, boiled and grilled
Cilantro leaves, for garnish
1
lime, cut into wedges for garnish
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directions

Step 1

Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

Step 2

Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Step 3

Keeping the pan covered, let stand for 5 minutes or until the remaining water is absorbed.

Step 4

Remove the lid and gently fluff the quinoa with a fork. Set aside to cool.

Step 5

In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside.

Step 6

With a sharp knife, cut the corn kernels away from the husk.

Step 7

In a large bowl, toss together the cooked quinoa, kale, black beans, corn and avocado. Toss with the dressing, and serve at room temperature or chilled. Garnish with cilantro and a lime wedge.

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