Description
This Kale Blueberry Quinoa Salad is a vibrant and refreshing dish perfect for summer. The combination of tender massaged kale, sweet blueberries, creamy avocado, and crunchy beets creates a delightful balance of flavors and textures. The basil balsamic vinaigrette adds a tangy, herbaceous touch, making every bite exciting and nutritious. Not only is this salad visually stunning, but it’s also packed with superfoods, making it a wholesome choice for any meal. Whether you’re serving it at a family gathering or enjoying it for lunch, this dish is sure to impress with its bright flavors and health benefits.
Ingredients
Units
Scale
- 1 bunch lacinato or Tuscan kale, chopped
- 1 cup quinoa, cooked and cooled
- 2 cups fresh blueberries
- 1 avocado, sliced
- 2 spiralized beets
- 1 English cucumber, sliced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 6 tablespoons balsamic vinegar
- 1 1/2 cups fresh basil leaves
- Sea salt and black pepper to taste
Instructions
- In a blender, combine olive oil, lemon juice, balsamic vinegar, basil, salt, and pepper. Blend until basil is finely chopped.
- Chop the kale into bite-sized pieces. Pour the dressing over the kale and massage it into the leaves. Refrigerate the kale for 1 to 6 hours to soften.
- When ready to serve, toss the kale with quinoa, blueberries, avocado, spiralized beets, and cucumber. Serve chilled.
- Prep Time: 30 minutes