Blood Orange Avocado Quinoa & Kale Salad
Ingredients
The salad
-
4
cups
finely chopped kale
-
2
cups
cooked quinoa
-
3
medium
blood oranges, peeled and chopped
-
1
medium
avocado, peeled, cored and diced
-
5
oz
blue cheese, crumbled
-
¾
cup
chopped walnuts
Blood Orange Vinaigrette
-
⅓
cup
olive oil
-
2
Tablespoons
white wine vinegar
-
3
Tablespoons
fresh blood orange juice
-
2
Tablespoons
fresh lemon juice
-
¼
teaspoon
lemon zest
-
1
teaspoon
honey
-
¼
teaspoon
sea salt
-
to taste
freshly ground black pepper
Instructions
- Combine all salad ingredients in a large bowl, optionally mashing the avocado into the kale.
- Whisk together all vinaigrette ingredients or use a food processor.
- Pour the dressing over the salad and toss to coat evenly.
- Serve immediately or store leftovers in the refrigerator for up to 4-5 days.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
20mg
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