Are you ready to elevate your salad game? Dive into the vibrant world of our Grape Avocado and Baby Kale Salad with Quinoa, where freshness meets flavor in every bite! This delightful dish combines the nutty goodness of quinoa with the creamy richness of avocado and the sweet burst of grapes, all nestled on a bed of nutrient-packed baby kale. Perfect for a quick lunch or a stunning side dish at your next gathering, this salad is not just a feast for the eyes but also a powerhouse of health benefits. Trust us, you won't want to miss out on this refreshing recipe that comes together in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups baby kale
- 1 cup grapes, halved
- 1 avocado, diced
- 1 cup cooked quinoa
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Cook quinoa in a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it cool to room temperature, fluffing with a fork occasionally to prevent clumping.
- Wash baby kale leaves carefully and pat dry using a clean kitchen towel or salad spinner.
- Halve the grapes by cutting them carefully across their width, removing any seeds if present.
- Dice the avocado into small, uniform cubes, ensuring they are approximately 1/2 inch in size.
- In a large mixing bowl, combine the cooled quinoa, baby kale, halved grapes, and diced avocado.
- Drizzle fresh lemon juice over the salad to add brightness and prevent avocado from browning.
- Season with salt and freshly ground black pepper to taste, gently tossing all ingredients to distribute flavors evenly.
- Serve immediately at room temperature or slightly chilled for optimal freshness and texture.
Tips
- Rinse Your Quinoa: Always rinse quinoa thoroughly under cold water to remove its natural coating, called saponin, which can give it a bitter taste. A fine-mesh strainer works best for this task.
- Cooking Quinoa Perfectly: For fluffy quinoa, use a 2:1 water-to-quinoa ratio. Bring it to a boil, then reduce to low heat and cover for 15 minutes. Let it sit off the heat for a few minutes to finish cooking.
- Cool It Down: Allow your quinoa to cool to room temperature before mixing it with the other ingredients. This helps maintain the freshness of the salad and prevents the avocado from browning too quickly.
- Keep It Fresh: When preparing your baby kale, wash it gently and dry it thoroughly to avoid any excess moisture in your salad. This ensures every bite is crisp and delicious.
- Avocado Handling: Dice the avocado just before serving to keep it fresh and vibrant. A little lemon juice can help prevent browning, but use it sparingly to keep the salad's flavor balanced.
- Taste as You Go: Season your salad with salt and pepper to taste, but remember that you can always add more. Start with a little and adjust according to your preference for the best flavor.
- Serving Suggestions: This salad is best served fresh, but if you have leftovers, store them in an airtight container in the fridge. Enjoy it chilled for a refreshing snack!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 23g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
