Recipe by Stephanie
"Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!"
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1 1/3 cups
kale, torn into bite-sized pieces
avocado - peeled, pitted, and diced
chopped red bell pepper
chopped red onion
crumbled feta cheese
1 1/2 tablespoons
ground black pepper
Huge hit even with the toddler. :). Although he eats anything. Steamed the kale in the microwave: rinse kale (don't dry) drop in a microwave safe bowl and cover with Saran wrap, lifting a corner to vent. 30 seconds or so. Lovely taste and healthy too.
I am not fond of kale. Replaced it with fresh baby spinach. Still 4 supper foods, very good, and something I am comfortable eating. Next time I am thinking of adding some shredded grilled chicken or pork and maybe some rice as I am fond of one dish meals.
This is amaaazzzinnggg!!! The flavor combination in this is brilliant! Avocado and feta and the occasional cool bite of cucumber or spicy red onion; the dijon and lemon is phenomenal! SOOO mouth-watering! Even my kids (four and 1.5 yrs) devoured this. I made a double batch, we were nibbling on it still warm from the quinoa.
I DID keep the kale raw, to retain nutrients. I massaged and kneaded the torn up leaves with a bit of salt; and put some of them in a large plastic bag and let my kids fling it around. This is soo soo soooo delicious!!
This was a great salad! Don't be scared of the kale. I made a half batch and sent it for lunch for my husband and myself. We both were pleasantly surprised by the great flavors in this dish. The dressing is a great complement to all of the ingredients. In the end, you barely even taste the kale, but you do reap all of the benefits of eating it!
This was an amazing and very healthy salad. Loved it! I have been asked for the recipe many times so it has been a hit with my company also. I have made it many times and have just done a couple of changes. I substitute chicken broth instead of the water to cook the quinoa in. I add cherry tomatoes cut in half to the salad and I add a little more lemon and 1 clove of garlic finely chopped to the dressing. Thank you for the recipe!
This was deservedly a real hit at the potluck dinner. I followed the recipe exactly, except that I put more avocado (the one I used was smallish, so I used a whole one). People wished I had more dressing, but all seemed to like it. I sure did! Specifically, I was complimented on how the avocado and the feta cheese added key flavors.
This was so delicious! Thank you for sharing, Stephanie! I made it last night for the first time. I couldn't use a whole bunch of kale (it wouldn't fit in the pot), but it was more than enough for the two of us. I also steamed the kale a big longer, but before it was mushy. Also, since I don't like feta cheese, I substituted gorgonzola, which was still tasty. Next time I'll use a whole avocado and add more of the bell pepper and cucumber. Can't wait to make this recipe again!
One of my favorite vegetable recipes so far. I didn't have avocado but it came out great without it. Had mango on the side and it was a nice compliment.
* Percent Daily Values are based on a 2,000 calorie diet.
Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 182
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