Kale Quinoa Blueberry Salad (Printable Version)
Enjoy kale, quinoa, blueberries, and beets tossed in basil balsamic dressing for a light, nourishing meal.
# Ingredients:
→ Salad
01 -
1 bunch lacinato kale, destemmed and chopped
02 -
1 cup cooked quinoa, cooled
03 -
2 cups fresh blueberries
04 -
1 English cucumber, thinly sliced
05 -
1 ripe avocado, diced
06 -
2 small beets, spiralized
→ Basil Balsamic Dressing
07 -
60 ml extra virgin olive oil
08 -
60 ml fresh lemon juice
09 -
90 ml balsamic vinegar
10 -
35 g fresh basil leaves
11 -
Sea salt, to taste
12 -
Fresh cracked black pepper, to taste
# Steps:
01 -
Add olive oil, lemon juice, balsamic vinegar, basil leaves, sea salt, and black pepper to a blender. Blend until the basil is finely chopped and the dressing is emulsified.
02 -
Chop the kale into bite-sized pieces. Place the kale in a large bowl, pour the dressing over, and massage the dressing into the leaves for several minutes until the kale softens. Cover and refrigerate for at least 1 hour, or optimally 4–6 hours for enhanced flavor.
03 -
Add the cooled quinoa, blueberries, cucumber slices, diced avocado, and spiralized beets to the marinated kale. Toss gently to combine and serve chilled.
# Notes:
01 -
The salad maintains optimal texture for up to 3 days when stored in an airtight container. To prevent browning, add avocado only immediately before serving if preparing in advance.
02 -
To lower carbohydrates, substitute cooked cauliflower rice for quinoa. For fruit variation, cherries, strawberries, or raspberries make suitable alternatives to blueberries.