Ingredients
Salad
- 1 bunch kale (lacinato or Tuscan), cut into bite-sized pieces
- 1 cup cooked quinoa (from 1/2 cup dry quinoa, cooked and cooled)
- 2 cups blueberries
- 1 English cucumber, sliced
- 1 avocado, diced
- 2 beets, spiralized
Dressing
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 6 tbsp balsamic vinegar
- 1 1/2 cups fresh basil leaves
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Dressing: Add the 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 dressing is well combined.
- Massage Kale: Place the chopped kale in a large bowl, pour the dressing over it, and massage the dressing thoroughly into the kale leaves until they become tender and slightly wilted. Cover and refrigerate for at least 1 hour, preferably 4-6 hours, to allow flavors to meld.
- Assemble Salad: After marinating the kale, add the cooked quinoa, blueberries, sliced cucumber, diced avocado, and spiralized beets into the bowl with the kale. Toss gently to combine all ingredients evenly.
- Serve: Serve immediately or store in the refrigerator. The salad tastes even better on days 2 and 3 as the kale and beets remain firm while absorbing the dressing’s flavors.
Notes
- For best texture and flavor, allow the kale to marinate in the dressing for several hours or overnight.
- If fresh basil is unavailable, you can substitute with fresh parsley or omit, but basil adds a distinctive flavor.
- Make sure quinoa is completely cooled before adding to the salad to prevent wilting the other ingredients.
- This salad can be kept in an airtight container in the refrigerator for up to 3 days.
- Feel free to add nuts or seeds for extra crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (for cooking quinoa)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
