Allrecipes – April-May 2019

KALE, QUINOA, AND

AVOCADO SALAD WITH

DIJON VINAIGRETTE

HANDS-ON 25 MIN TOTAL 40 MIN

SERVES 4 SUBMITTED BY STEPHANIE FORD

     352 REVIEWS

(^1) ⅓ cups water
⅔ cup quinoa
1 bunch kale, torn into
bite-size pieces
½ cup chopped cucumber
½ avocado, pitted and
diced (⅓ cup)
⅓ cup chopped red bell pepper
2 Tbsp. chopped red onion
1 Tbsp. crumbled feta cheese
¼ cup olive oil
2 Tbsp. lemon juice
4 ½ tsp. Dijon mustard
½ tsp. kosher salt
¼ tsp. black pepper

1. Bring water and quinoa to a boil
   in a small saucepan. Reduce heat ,
   cover, and simmer until quinoa is tender
   and water is absorbed, 15 to 20 minutes.
   Spread on a plate to cool.


2. In a large saucepan, bring 1 inch of
   water to a boil. Insert a steamer basket.
   Add kale and steam, covered, until hot
   and bright green, 1 to 2 minutes. Transfer
   to a serving platter and let cool. Top kale
   with quinoa, cucumber, avocado, bell
   pepper, red onion, and feta.


3. Whisk together oil and remaining
   ingredients in a small bowl until
   emulsified. Serve with salad.
   armagazine.com/kale-quinoa-avocado-
   salad-with-dijon-vinaigrette
   HEALTHY VEGETARIAN GLUTEN-FREE
   PER GENEROUS ¾ -CUP SERVING: 286 CAL;
   19G FAT (3G SAT); 6G PRO; 25G CARB; 5G FIBER;
   391MG SODIUM; 2G SUGARS

ALLRECIPES.COM 104 APRIL/MAY 2019

“My avocados

weren’t ripe,

so I used finely

chopped cremini

mushrooms and

tomatoes along

with julienned

carrots and a little

lime juice. The

flavors were very

aromatic, and the

citrus definitely

enhanced it!”

• ROSITA

“I’ve made

this five times

now, and it’s

still awesome!

I like adding

chickpeas for even

more protein.”

• SANDI

S AV E D

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