Kale, Quinoa and Avocado Salad with Lemon Herb Dressing
This delicious salad is packed with wholesome goodness, making it a perfect lunch any day of the week.
Servings: 4
Calories: 251kcal
Equipment
- large mixing bowl
Ingredients
Salad:
- 1/2 cup quinoa (equals to 2 cups cooked)
- 1 cup water
- 3 cups kale, bite size
- 1-14 oz canned chickpeas, drained and rinsed (1 - 398 ml )
- 1/2 coloured pepper, sliced
- 2 scallions, diced
- 3/4 cup cherry tomatoes, sliced in half
- 1/4 cup fresh parsley, chopped, extra for garnishing
- 1/2 cup feta, cubed, extra for topping
- 1 avocado, sliced on the side
- 1 lemon, sliced on the side
- microgreens to garnish (optional)
Dressing:
- 3 tbsp extra-virgin olive oil (Greek Christopigi extra virgin olive oil)
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp thyme
- 1/2 tsp salt
- pinch black pepper
Instructions
- In a medium sauce pan, bring the water to a boil and stir in quinoa. Reduce heat to simmer, and cover. Cook for 15 minutes. Remove the lid and with a fork, fluff the quinoa and set aside to cool.
- In a large bowl, add kale, chickpeas, coloured pepper, scallions, parsley, and feta. Add quinoa once cooled.
- Whisk the dressing together in a small bowl. Pour the dressing over the salad and thoroughly mix all the ingredients together. Add the extra feta, parsley and the avocado and lemon slices.
- Refrigerator with a lid for a couple of hours to soak in all of the flavours. Serve as a light lunch or as a side with grilled meats, baked fish or seafood.
Notes
Store in the refrigerator covered for up to 3-4 days.
Nutrition
Calories: 251kcal | Carbohydrates: 22g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 516mg | Potassium: 448mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6007IU | Vitamin C: 82mg | Calcium: 162mg | Iron: 3mg