Imagine a salad so vibrant, so packed with nutrition, that it makes your taste buds dance and your body thank you! This Orange, Avocado, and Kale Quinoa Salad is not just a meal—it's a culinary adventure that combines the zesty brightness of oranges, the creamy richness of avocados, and the hearty goodness of kale and quinoa. Perfect for health-conscious foodies, busy professionals, and anyone looking to elevate their lunch game with a dish that's as beautiful as it is delicious.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Kale, chopped
- Quinoa, cooked
- Orange, segmented
- Avocado, diced
- Red onion, thinly sliced
- Olive oil
- Lemon juice
- Salt
- Pepper
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Cook quinoa in a pot with water using a 2:1 water to quinoa ratio. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, wash and chop kale into bite-sized pieces, removing tough stems.
- Massage chopped kale with a drizzle of olive oil and a pinch of salt to soften the leaves and reduce bitterness.
- Segment the orange by cutting away the peel and membrane, collecting segments in a separate bowl.
- Dice the avocado into small, uniform cubes and thinly slice the red onion.
- Once quinoa is cooked, let it cool to room temperature for about 10 minutes.
- In a large mixing bowl, combine cooled quinoa, massaged kale, orange segments, diced avocado, and sliced red onion.
- Create a simple dressing by whisking together olive oil, fresh lemon juice, salt, and pepper.
- Pour dressing over the salad and gently toss to combine all ingredients.
- Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to preference.
- Chill for 10-15 minutes before serving to allow flavors to meld together.
Tips
- Always rinse quinoa thoroughly to remove its natural bitter coating and ensure a clean, fluffy texture.
- Massage kale with olive oil to break down its tough fibers, making it more tender and easier to eat.
- For the best flavor, use fresh, ripe oranges and avocados at room temperature.
- Let the salad chill for 10-15 minutes before serving to allow the flavors to meld and intensify.
- Use a sharp knife when segmenting oranges to get clean, beautiful citrus pieces.
- Feel free to customize by adding toasted nuts or seeds for extra crunch and protein.
- The dressing can be prepared in advance and stored separately to keep ingredients fresh.
Nutrition Facts
Calories: 417kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg