Spicy Kale and Quinoa Salad with Creamy Avocado Dressing
A light, zippy Kale and Quinoa Salad drenched in a yogurt based Creamy Avocado Dressing.
- 1 bunch kale
- 2 cups cooked quinoa
- 1 jalapeno
- 1/2 cup carrots (I used pickled carrots)
- 1/4 cup sunflower seeds
- 1 lemon
- salt
- freshly cracked black pepper
- olive oil
- 1 avocado
- 1/4 cup plain Greek yogurt
- 1/2 jalapeno
- 2 garlic cloves
- 15-20 sprigs cilantro
- 1 lime
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- freshly cracked black pepper
- 1/2 cup water
- 1 tablespoon crema (or heavy cream or mayonnaise)
- If you are cooking the quinoa, rinse 1 cup quinoa and add to a saucepan along with 2 cups water (or stock) and 1/2 teaspoon salt. Bring to a boil, reduce heat and let simmer until the liquid is absorbed, 10-15 minutes.
- Pull off the kale leaves and discard the thicker rib-like stalks. Give the kale a good rinse under cold water.
- Add the kale to a mixing bowl along with a drizzle of olive oil, the juice of half a lemon, and pinches of salt and pepper. Use your hands to massage the kale for a few minutes, squeezing it as if you were wringing water out of it.
- Add 2 cups cooked quinoa to the kale, along with 1 minced jalapeno, 1/2 cup carrots, and 1/4 cup sunflower seeds. Mix well and add additional seasoning if you want.
- For the Creamy Avocado Dressing, add the following ingredients to a blender or food processor: 1 avocado, 1/4 cup plain greek yogurt, 1 tablespoon cream (or mayonnaise), 1/2 jalapeno, 2 garlic cloves, 15-20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, 1/4 teaspoon salt, freshly ground pepper, and 1/2 cup of water. Combine together and taste test, adding additional salt and lime if you want. You can also add additional water if you want it thinner.
- Drizzle the Avocado Dressing over the Kale and Quinoa mixture, serving immediately. Store leftovers in an airtight container in the fridge.
As healthy as it gets and loaded with savor. Bring to a boil, reduce heat and let simmer until the liquid is absorbed, 10-15 minutes. Pull off the kale leaves and discard the thicker rib-like stalks.
Add the kale to a mixing bowl along with a drizzle of olive oil, the juice of half a lemon, and pinches of salt and pepper. Use your hands to massage the kale for a few minutes, squeezing it as if you were wringing water out of it. Add 2 cups cooked quinoa to the kale, along with 1 minced jalapeno, 1/2 cup carrots, and 1/4 cup sunflower seeds.
Mix well and add additional seasoning if you want. For the Creamy Avocado Dressing, add the following components to a blender or food processor: 1 avocado, 1/4 cup plain greek yogurt, 1 tablespoon cream (or mayonnaise), 1/2 jalapeno, 2 garlic cloves, 15-20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, 1/4 teaspoon salt, freshly ground pepper, and 1/2 cup of water. Combine together and taste test, adding additional salt and lime if you want.
You can in addition add additional water if you want it thinner. Drizzle the Avocado Dressing over the Kale and Quinoa mixture, serving immediately.
Store leftovers in an airtight container in the fridge.
