KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE
Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!
Provided by Stephanie Ford
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g
ROASTED BUTTERNUT SQUASH SALAD AND KALE SUMMER ROLLS WITH FETA CHEESE AND AVOCADO GREEN GODDESS DRESSING
Provided by Brad Farmerie
Time 1h10m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the squash: Preheat the oven to 450 degrees F. Place the squash in a mixing bowl and drizzle with olive oil. Sprinkle with the chile flakes and a good amount of salt. Place on a parchment-lined baking tray and roast until golden brown, about 10 minutes. Remove and refrigerate until needed.
- For the dressing: Combine the anchovies, avocado, garlic, parsley, scallions, cilantro and 1/8 cup water in food processor or blender and puree. Add the mayo, chile juice, lemon juice and salt and puree again until combined. This can be done the day before.
- For the kale salad: Place the kale into a mixing bowl with 2 tablespoons of the dressing and squeeze lightly with your hands to soften the tough leaves. Add the arugula, feta, half the pumpkin seeds and half the pomegranate seeds and taste for seasoning, adding salt if needed.
- To serve: Fill a mixing bowl with warm water and soak 1 piece of rice paper until pliable, but not entirely soft (10 to 15 seconds). Lay it flat on a clean work surface, ensuring that it sticks to the surface. Continue until you have 4 to 6 wrappers stuck to the surface.
- Place a strip of roasted butternut squash across each wrapper, 2 inches from the bottom of each wrapper. On top of the strips, lay some of the dressed kale salad, using your hands to form a log-shaped pile. Fold the bottom edge of the wrapper up and the sides in against the filling. Roll up to the top edge, pulling back to tighten the roll as you make them (this is the reason you want the wrapper actually stuck to the surface, it will allow you to get more tension while rolling). Place a damp towel over the rolls (this will keep them moist and soft) and repeat until you have 16 rolls made. These can be assembled up to 1 hour before the guests arrive.
- Slice the rolls into 3 to 4 pieces so that they look like sushi and arrange on a serving platter. Sprinkle with the remaining pumpkin seeds and pomegranate seeds and serve with a ramekin of the avocado green goddess dressing as a dipping sauce.
SUMMER KALE, AVOCADO, MANGO, AND CHICKPEA SALAD WITH CITRUS POPPY SEED VINAIGRETTE
This is a delicious summer salad. Great as a dinner salad with some grilled chicken or fish, or as a side. This is my first experience with kale, and I'm hooked! Add nuts (walnuts, cashews, slivered almonds), sunflower seeds, or dried fruit (cranberries or cherries) for some added texture and deliciousness! I also like to add thinly sliced red bell peppers or Shepherd peppers; it is a salad, anything goes! The citrus vinaigrette is light and refreshing. Sometimes I want a sweeter vinaigrette, hence the addition of marmalade. Apricot would work well, too. A great summertime salad.
Provided by debbie eckstein
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
- Stir avocado, mango, chickpeas, and cucumber into kale.
- Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.
Nutrition Facts : Calories 372.9 calories, Carbohydrate 25.6 g, Fat 30 g, Fiber 7 g, Protein 6.1 g, SaturatedFat 4.1 g, Sodium 139.8 mg, Sugar 5.4 g
QUINOA, KALE, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE DRESSING
Love this healthy, quick recipe, perfect for a summer BBQ or a classy dinner! Hope you enjoy this as much as I do! I am new writing down my recipes, and would love some positive feedback! You can substitute sea salt for kosher salt, if desired.
Provided by Kelsey King
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
- Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
- Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.
- Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 30.1 g, Cholesterol 0.1 mg, Fat 44.4 g, Fiber 5.4 g, Protein 9.9 g, SaturatedFat 6.3 g, Sodium 315.3 mg, Sugar 3.9 g
KALE, AVOCADO, AND BLACK BEAN SALAD
Our family loves this when we are in the mood for something healthy and satisfying. Even my meat-loving husband loved it! My vegetarian daughter thought this was awesome too. Next time I might try adding cranberries, or substituting pepitas for the pecans.
Provided by KW
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.
- Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.
- Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
- Distribute salad among serving bowls and top with toasted pecans and cilantro.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 23.8 g, Cholesterol 16.7 mg, Fat 21.8 g, Fiber 8.4 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 751.7 mg, Sugar 4 g
KALE, APPLE, AVOCADO, AND BACON SALAD
This salad has everything: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, bacon. A great way to use extra kale.
Provided by iloveonions
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Toss apples with lemon juice in a large bowl to coat. Add kale, bacon, avocado, and almonds; toss to mix.
- Whisk olive oil, vinegar, maple syrup, mustard, pepper, and salt together in a bowl until smooth; drizzle over salad and toss to coat.
Nutrition Facts : Calories 1109.8 calories, Carbohydrate 58.9 g, Cholesterol 38.1 mg, Fat 94.4 g, Fiber 11.7 g, Protein 17.5 g, SaturatedFat 17.6 g, Sodium 1107.6 mg, Sugar 27.1 g
KALE-AND-AVOCADO SALAD WITH DATES
Steps:
- In a large bowl, toss together kale, pine nuts, oil, and lemon juice. Add avocados, cheese, and dates, and toss gently. Season with salt and pepper; serve.
KALE AND AVOCADO SALAD
Easy to assemble, and so healthy for you ! Kale and avocado are two of the best vegetables for your health, and this simple recipe combines both with simple ingredients that are packed with nutrition . We grow kale and grape tomatoes in our backyard garden, so this salad is part of our monthly menu.We hope you enjoy it as much as we do ! Be sure to use fresh, young kale- older kale from your local market may be better for soups and stews, and making your own sprouts is a really fresh option to store-bought. The dressing is so easy to make, with ingredients you may already have in your pantry and the Miso is optional, of course.
Provided by Kaykook
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash, dry and chop kale.
- In large mixing bowl, place kale and sprinkle with sea salt, working salt into kale with your hands for 1 minute.
- Peel and dice avocado.
- Cut grape or cherry tomatoes in half.
- Rinse and dry sprouts.
- Place all salad ingredients into serving bowl.
- Mix olive oil , fresh lemon juice, miso ( optional), and pepper into jar. Pour over salad, toss 10 minutes before serving.
Nutrition Facts : Calories 450, Fat 39.9, SaturatedFat 5.6, Sodium 331.4, Carbohydrate 22.7, Fiber 8.5, Sugar 7.9, Protein 7.5
MASSAGED KALE SALAD WITH MANGO, AVOCADO, AND HAZELNUTS
Categories Salad Fruit Leafy Green Nut Side No-Cook Low Carb Low Fat Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Low/No Sugar Wheat/Gluten-Free Avocado Healthy Vegan Raw
Yield 4 servings
Number Of Ingredients 11
Steps:
- 1. Rinse and dry the kale leaves. Trim out the inner stems and discard. Slice the kale leaves into 1/4″ -thick ribbons and place in a large mixing bowl. 2. Add 1 Tbsp. of the olive oil to the bowl with the kale, along with the juice of 1/2 the lemon and the kosher salt. Using your hands, squeeze and massage the kale for three minutes, until it has wilted considerably. 3. Stir in the remaining olive oil, lemon juice, honey, and black pepper. 4. Gently fold in the diced mango, avocado, and chopped hazelnuts.
KALE SALAD WITH AVOCADO, GOAT CHEESE AND TAHINI DRESSING
Steps:
- First up, prep your kale by washing it well and cutting it off of the stem. The massage the kale leaves in a large bowl with a drizzle of olive oil, half of the lemon juice and a pinch of kosher salt. This is the secret to tasty raw kale! The prep the red onions and red pepper. Meanwhile, make the dressing! Whisk together tahini, extra virgin olive oil, vinegar, water, lemon juice, smoked paprika, and salt and pepper to taste. Now add the red onions and red peppers to the kale and dress with the tahini dressing and sesame seeds. Toss and garnish with avocado, goat cheese and sunflower seeds.
KALE AND AVOCADO SALAD
Steps:
- In a large bowl, toss together kale, pine nuts, oil, and lemon juice. Add avocados, cheese, and dates, and toss gently. Season with salt and pepper; serve.
KALE-AND-AVOCADO SALAD
Steps:
- 1. In a skillet, toast the sesame seeds over moderate heat. Transfer to a plate. 2. In a bowl, knead the kale with the salt until it begins to wilt. Add the avocado and lime juice and mash until chunky. Add the arugula, tomato, radish, olives, cilantro and sesame seeds, toss gently and serve.
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