Kale Salad with Quinoa and Blueberries Recipe
A vibrant and nutritious kale salad featuring protein-rich quinoa, sweet blueberries, creamy avocado, and spiralized beets, all tossed in a fresh basil, lemon, and balsamic dressing. This salad offers a perfect balance of flavors and textures, ideal for a healthy lunch or a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (to cook quinoa)
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 bunch kale (lacinato or Tuscan), cut into bite-sized pieces
- 1 cup cooked quinoa (from 1/2 cup dry quinoa), cooled
- 2 cups blueberries
- 1 English cucumber, sliced
- 1 avocado, diced
- 2 beets, spiralized
Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 6 tbsp balsamic vinegar
- 1 1/2 cups fresh basil leaves
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Prepare the dressing: Add olive oil, lemon juice, balsamic vinegar, fresh basil, sea salt, and black pepper to a blender. Pulse until the basil is finely chopped and the dressing is well combined.
- Massage the kale: Place the bite-sized kale pieces in a large bowl. Pour the dressing over the kale and massage it thoroughly into the leaves to soften them and enhance flavor absorption. Cover and refrigerate the kale with dressing for at least 1 hour, ideally 4-6 hours for best flavor.
- Combine salad ingredients: After the kale has marinated, add the cooked quinoa, blueberries, sliced cucumber, diced avocado, and spiralized beets to the bowl. Gently toss everything together to combine.
- Serve and store: Serve the salad immediately or refrigerate. The flavors deepen and the kale and beets retain their firmness best on days 2 and 3.
Notes
- Massaging the kale helps break down its tough fibers, making it more tender and easier to digest.
- Allowing the salad to rest enhances the flavors as the dressing soaks into the greens and vegetables.
- Use fresh, ripe avocado and blueberries for optimal taste and texture.
- This salad can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days.
