A Summer Salad Fave!!

bekah Recipes Leave a Comment

Ever since Kim introduced me to this salad, we’ve been inseparable {the salad and I that is}… and I’m sure if we lived in the same town, she and I would be too!

Our poor friends ~ it seems any time we have company, I make this salad. My children are starting to turn a kale green color and I have lemons stashed all over the kitchen. Which is fine by me. It is summer, so we embrace all things salad, healthy, and freshly made!

Having company? You can’t go wrong with this delicousness! My favorite thing about it {beside the taste} is that it’s made right before serving so you can ask your guests to help you chop as you sip lemondrop martinis and wait for the steaks to grill. My mom-in-law taught me one of the key ingredients to Hospitality 101: always let the guest/friends help. No one wants to stand in your kitchen while you prep and chop. Let them come alongside and join the fun.

Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

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Ingredients

Salad

* 2/3 cup quinoa {I stock up on the huge bag of quinoa at Costco}

* 1 1/3 cup water

* 2 handfuls of kale, torn into bite-size pieces

* 1-2 avocados {we love avos so we use 2}- peeled, pitted and diced

* 1/2 large cucumber- chopped

* 1/2 chopped large red bell pepper {or yellow or orange}

* 1/2 chopped red onion {amount optional}

* feta cheese sprinkles {to taste}

Dressing

* 1/4 cup olive oil

* 2 tablespoons fresh lemon juice {I use 2 small lemons}

* 1 1/2 tablespoons Dijon mustard

* 3/4 teaspoon sea salt

* 1/4 teaspoon ground black pepper

** I often double the recipe and store 1/2 the ingredients in separate plastic bags for another meal, that way you it’s ready to go – just throw it in a huge bowl, add the dressing, and presto! Lunch or dinner is served. Yes, you’ll want to have this salad twice in one week… it’s that good!

Directions

  1. Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  2. Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
  3. Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
              {modified from allrecipes.com}

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Let me know what you think!

 

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