Kale Salad with Quinoa and Blueberries
This summery salad is packed with superfoods, with loves of texture and flavors.
- 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.
Calories: 234kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 506mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1965IU | Vitamin C: 31.4mg | Calcium: 60mg | Iron: 2mg