Orange, Avocado and Kale Quinoa Salad
Ingredients:
For the Dressing
3 tablespoons olive oil
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons honey
Salt and pepper, to taste
For the Salad
1 bunch lacinato kale, ribs removed and finely chopped
1 teaspoon olive oil
2 teaspoons lemon juice
Pinch of Kosher salt
2 cups cooked Quinta Quinoa
1 large orange, peeled and chopped
1 large Cara Cara orange, peeled and chopped
1 large avocado, pitted, peeled, and chopped
2 tablespoons fresh mint, chopped
1/3 cup shelled pistachios
1/4 cup crumbled feta cheese
Directions:
In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, honey, salt, and pepper. Set aside.
In a large bowl, combine the kale, olive oil, lemon juice, and salt. Massage the kale with your hands until the kale softens, about 2 minutes.
Add the cooked quinoa, oranges, avocado, mint, pistachios, and feta cheese. Gently toss. Drizzle citrus dressing over the salad and gently toss again. Serve.
Note-blood oranges or clementines are also good in this salad. You could even throw in some grapefruit. This salad is best the day it is made.
Recipe adapted from Two Peas and their Pod.
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