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A light, zippy Kale and Quinoa Salad drenched in a yogurt based Creamy Avocado Dressing. As healthy as it gets with loads of flavor. So good! mexicanplease.com
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5 from 1 vote

Spicy Kale and Quinoa Salad with Creamy Avocado Dressing

A light, zippy Kale and Quinoa Salad drenched in a yogurt based Creamy Avocado Dressing. As healthy as it gets and loaded with flavor. So good!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Calories: 431kcal
Author: Mexican Please

Ingredients

  • 1 bunch kale
  • 2 cups cooked quinoa
  • 1 jalapeno
  • 1/2 cup carrots (I used pickled carrots)
  • 1/4 cup sunflower seeds
  • 1 lemon
  • salt
  • freshly cracked black pepper
  • olive oil

For the Creamy Avocado Dressing:

  • 1 avocado
  • 1/4 cup plain Greek yogurt
  • 1/2 jalapeno
  • 2 garlic cloves
  • 15-20 sprigs cilantro
  • 1 lime
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • freshly cracked black pepper
  • 1/2 cup water
  • 1 tablespoon crema (or heavy cream or mayonnaise)

Instructions

  • If you are cooking the quinoa, rinse 1 cup quinoa and add to a saucepan along with 2 cups water (or stock) and 1/2 teaspoon salt.  Bring to a boil, reduce heat and let simmer until the liquid is absorbed, 10-15 minutes.
  • Pull off the kale leaves and discard the thicker rib-like stalks.  Give the kale a good rinse under cold water.
  • Add the kale to a mixing bowl along with a drizzle of olive oil, the juice of half a lemon, and pinches of salt and pepper.   Use your hands to massage the kale for a few minutes, squeezing it as if you were wringing water out of it. 
  • Add 2 cups cooked quinoa to the kale, along with 1 minced jalapeno, 1/2 cup carrots, and 1/4 cup sunflower seeds.  Mix well and add additional seasoning if you want. 
  • For the Creamy Avocado Dressing, add the following ingredients to a blender or food processor: 1 avocado, 1/4 cup plain greek yogurt, 1 tablespoon cream (or mayonnaise), 1/2 jalapeno, 2 garlic cloves, 15-20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, 1/4 teaspoon salt, freshly ground pepper, and 1/2 cup of water.  Combine together and taste test, adding additional salt and lime if you want.  You can also add additional water if you want it thinner. 
  • Drizzle the Avocado Dressing over the Kale and Quinoa mixture, serving immediately.  Store leftovers in an airtight container in the fridge. 

Notes

I used Pickled Carrots for this recipe.  Their acidity seems to work well in this salad but there are plenty of other ways to add acidity if you don't have easy access to pickled carrots, like pickled onions, lemon/lime juice, or hot sauce. 

Nutrition

Calories: 431kcal