Go Back
bowl of avocado kale quinoa salad

Avocado Kale Quinoa Salad

This avocado kale quinoa salad is fresh, hearty, and full of flavor. With tender massaged kale, fluffy quinoa, creamy avocado, and a zesty lemon vinaigrette, it makes a filling meal or a vibrant side dish that’s both healthy and satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Healthy, Mediterranean-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 bunch kale curly or lacinato, stems removed, chopped
  • 1 cup quinoa rinsed and cooked
  • 1 large avocado ripe, sliced
  • 1 small red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • ½ cup cucumber diced
  • ¼ cup sunflower seeds or pumpkin seeds
  • ½ cup crumbled feta optional
For the Lemon Vinaigrette:
  • ⅓ cup extra virgin olive oil
  • Juice of 1 large lemon
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Rinse quinoa under cold water. Cook 1 cup quinoa in 2 cups water. Cover, simmer 15 minutes. Fluff with fork, let cool.
  2. Place chopped kale in a big bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage with your hands for 2–3 minutes until softened.
  3. In a jar, mix olive oil, lemon juice, garlic, Dijon, salt, and pepper. Shake well to make the dressing.
  4. In a large bowl, add kale, quinoa, onion, tomatoes, cucumber, and seeds. Toss with half the dressing.
  5. Gently fold in avocado slices and feta. Drizzle the rest of the dressing on top. Serve fresh.

Notes

  • Massage the kale well — this makes the leaves tender and less bitter.
  • Add chickpeas or grilled chicken if you want extra protein.
  • For meal prep, keep avocado separate until serving to avoid browning.