This superfood Kale Salad with Blueberries and Quinoa is a refreshing summer meal and a beautiful side dish to take to a potluck or serve at a dinner party.
This salad was the first time I have ever spiralized beets– and I’m totally hooked. The delicate strands of beet are beautiful and fun to eat.
While I am writing up this post, which I can’t wait to share with you, I am also packing to return to Malaysia for a while. We’ve been in the States several months, so it’s quite a task! One of my suitcases is entirely filled with toys and birthday presents for Xander — how traveling has changed in the past two years! I used to bring back a suitcase filled with almond butter and my favorite protein bars– now it’s dinosaur puzzles and train sets.
I made this salad for a big family BBQ a few weeks back. It was a huge hit. The only problem? Everyone was picking the beet “noodles” off the top. I should have spiralized more!
Even my 2 year old loves them. He eats beets roasted, but I wasn’t sure he would like them raw. Apparently spiralizing veggies is the key to making them appealing to adults and kids alike!
Time to go weigh my suitcases and make sure I have them *just* below 50 pounds.
And time to enjoy 1 last Mexican dinner! Asians just don’t do Mexican food well!
Tips for the Kale Salad with Quinoa and Blueberries
- I’ve also made this salad with cherries instead of blueberries. I imagine strawberries or raspberries would be just as delicious as well!
- Make it Paleo/Whole30: Omit the quinoa, or sub chilled cauliflower rice.
Kale Salad with Quinoa and Blueberries
- 1 bunch kale lacinato or Tuscan
- 1 cup quinoa dry
- 2 cups blueberries
- 1 English cucumber sliced
- 1 avocado
- 2 beets spiralized
Basil Balsamic Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 6 tbsp balsamic vinegar
- 1 1/2 cups fresh basil
- Cook quinoa per package ingredients, and cool.
- Add all dressing ingredients to a blender and pulse until basil is chopped fine.
- Destem and shred kale. Pour dressing on the kale, and massage dressing into the kale. Refrigerate while preparing the rest of the ingredients to allow to soften.
- Add the rest of the ingredients into the salad and serve. The salad is great on days 2 and 3 because the kale and beets stay firm and soak in the dressing.
Other Summery Kale Salad Recipes:
- Baby Kale Salad with Feta and Tomatoes, by iFOODreal
- Kale Salad with Pear, Berries and Walnuts, by Simply Fresh Dinners
- Peach and Avocado Kale Salad, by Vitamin Sunshine
- Summer Superfood Kale Salad, by Vitamin Sunshine
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