Blood Orange Avocado Quinoa & Kale Salad

Name: Blood Orange Avocado Quinoa & Kale Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 cups finely chopped kale (ribs removed); 2 cups cooked quinoa (about 2/3 cup dry); 3 medium blood oranges, peeled and chopped*; 1 avocado, peeled, cored and diced; 5 oz blue cheese, crumbled; 3/4 cup chopped walnuts*; 1/3 cup olive oil; 2 Tablespoons white wine vinegar; 3 Tablespoons fresh blood orange juice*; 2 Tablespoons fresh lemon juice; 1/4 teaspoon lemon zest; 1 teaspoon honey; 1/4 teaspoon sea salt; freshly ground black pepper, to taste

This flavorful blood orange avocado quinoa & kale salad is loaded with flavor and full of nutritious ingredients. To round out the meal, feel free to mix in your favorite cooked beans or serve with grilled chicken or shrimp on top.

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy 👁️ 1 views

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Blood Orange Avocado Quinoa & Kale Salad

Foto: Sally's Baking Addiction — Sally

Ingredients

4 servings

4 cups finely chopped kale (ribs removed)
2 cups cooked quinoa (about 2/3 cup dry)
3 medium blood oranges, peeled and chopped*
1 avocado, peeled, cored and diced
5 oz blue cheese, crumbled
3/4 cup chopped walnuts*
1/3 cup olive oil
2 Tablespoons white wine vinegar
3 Tablespoons fresh blood orange juice*
2 Tablespoons fresh lemon juice
1/4 teaspoon lemon zest
1 teaspoon honey
1/4 teaspoon sea salt
freshly ground black pepper, to taste

Steps

Combine all of the salad ingredients into a large bowl. Sometimes I do this with my hands to really mash up that avocado and massage it into the kale leaves.
Whisk all of the dressing ingredients together—or use a food processor. Pour dressing over salad and toss to coat everything evenly. Sometimes I don’t use ALL the dressing—use however much you’d like. Store leftover dressing in the refrigerator for up to 2 weeks.
Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.