Kale Salad with Quinoa and Blueberries Recipe
A vibrant and nutritious Kale Salad with Quinoa and Blueberries, featuring a zesty basil balsamic dressing. This refreshing salad combines tender kale massaged with dressing, protein-rich quinoa, sweet blueberries, crisp cucumber, creamy avocado, and spiralized beets for a delightful texture and taste. Perfect for a healthy lunch or side dish, it benefits from resting to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 bunch kale (lacinato or Tuscan), cut into bite-sized pieces
- 1 cup cooked quinoa (from 1/2 cup dry quinoa, cooled)
- 2 cups blueberries
- 1 English cucumber, sliced
- 1 avocado, sliced or diced
- 2 beets, spiralized
- 1 1/2 cups fresh basil leaves
Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 6 tbsp balsamic vinegar
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Prepare the dressing: Add olive oil, lemon juice, balsamic vinegar, fresh basil, sea salt, and black pepper to a blender. Pulse until the basil is finely chopped and the ingredients are well combined, forming a flavorful dressing.
- Massage the kale with dressing: Place the bite-sized kale pieces in a large bowl. Pour the dressing over the kale and massage it thoroughly into the leaves for several minutes. This softens the kale and infuses it with flavor. Cover and refrigerate the kale for at least 1 hour, preferably 4-6 hours for optimal flavor and texture.
- Assemble the salad: After the kale has marinated, add the cooked quinoa, blueberries, sliced cucumber, avocado, and spiralized beets to the bowl. Gently toss all ingredients together to combine well and serve immediately or chilled.
Notes
- Massaging the kale is key to softening it and reducing bitterness.
- This salad tastes even better after resting overnight as flavors meld and kale softens further.
- You can substitute other berries or seasonal fruits as desired.
- Use cooked quinoa cooled completely to prevent wilting the salad.
- For added crunch, sprinkle with toasted nuts or seeds before serving.
