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Mandarin Avocado Kale & Quinoa Salad

Orange Almond Kale & Quinoa Salad


  • Author: Lindsay Cola (Tippens)
  • Yield: 4-5 1x

Description

Orange Almond Kale and Quinoa Salad with Avocado – Kale salad tossed with a creamy sesame miso dressing. My favorite lunch salad! Also a great dinner starter salad or entree salad served with pan seared salmon or grilled chicken. 


Scale

Ingredients

Salad:

  • 1 bunch of kale, stems removed and finely chopped 
  • 1 c quinoa
  • 2 c water 
  • 1 bunch of green onions, sliced
  • 1 large haas avocado, cubed 
  • 111 oz can mandarin oranges, drained 
  • 12 oz package sliced almonds

Dressing: 

  • 1/4 c olive oil 
  • 1/3 c rice wine vinegar 
  • 1 clove garlic, minced 
  • 2 T miso paste 
  • 2 T sesame oil 
  • 1 T agave nectar (or honey)
  • 1 T soy sauce 
  • 1 tsp fresh ginger, minced 
  • Salt and pepper, to taste

Instructions

  1. Add quinoa and water to a medium sized sauce pan; bring to a boil, reduce heat, cover and simmer for 15 minutes, or until liquid has absorbed and quinoa is cooked.  Set aside to cool. 
  2. Add all dressing ingredients to your blender; blend until smooth and set aside. 
  3. In a large mixing bowl, combine kale, green onions, oranges, almonds, avocado, and quinoa.  
  4. Toss with dressing and serve! *See notes

Notes

*Salad will keep well in the fridge for 2-3 days.  

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