Kale (Lacinato or Tuscan) Quinoa (cooked) Blueberries English cucumber Avocado Beets
Olive oil Lemon juice Balsamic vinegar Fresh basil Sea salt Black pepper
Chop the kale in bite sized pieces, and coat with the dressing. Gently massage the dressing into the kale, and then cover the salad. Refrigerate and allow the kale to soften for at least an hour, but optimally 4-6 hours
When ready to serve, top the salad with cooked (and cooled) quinoa, avocado, spiralized beets, cucumber, and blueberries. Toss the salad to serve
This superfood Kale Blueberry Salad with Quinoa is a refreshing summer meal and a beautiful side dish to take to a potluck or serve at a dinner party.