Ingredients
Salad Ingredients
- 1 bunch kale (lacinato or Tuscan), washed and chopped into bite-sized pieces
- 1 cup cooked quinoa (from 1/2 cup dry quinoa), cooled
- 2 cups fresh blueberries
- 1 English cucumber, sliced
- 1 avocado, peeled and diced
- 2 beets, spiralized
Dressing Ingredients
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 6 tbsp balsamic vinegar
- 1 1/2 cups fresh basil leaves
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Prepare Dressing: Add the 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 with a slightly chunky texture.
- Massage the Kale: Cut the kale into bite-sized pieces if not done already. Pour the dressing over the kale and massage it thoroughly with your hands until the kale softens and darkens, which helps break down its fibers and infuse the flavors. Cover and refrigerate the kale salad for at least 1 hour, ideally 4 to 6 hours to allow the flavors to develop.
- Assemble Salad: Once the kale has marinated, add the cooked quinoa, blueberries, sliced cucumber, diced avocado, and spiralized beets to the kale. Gently toss everything together to combine evenly.
- Serve: Serve immediately or store refrigerated. The salad tastes even better on days 2 and 3, as the kale and beets retain their firmness while soaking up the dressing’s flavors.
Notes
- Massage the kale well to improve texture and digestibility.
- Quinoa should be cooked and fully cooled before adding to prevent wilting the salad.
- The salad can be made ahead and stored up to 3 days in the refrigerator.
- For added crunch, consider adding toasted nuts or seeds just before serving.
- Use fresh, ripe avocado for creaminess and best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for cooking quinoa)
- Category: Salad
- Method: No-Cook
- Cuisine: Contemporary American
- Diet: Vegetarian
