Wholesome Kale-Potato Salad with Quinoa and Avocado
Elevate your salad game with our Kale-Potato Salad, a vibrant medley of hearty kale, sweet potatoes, nutty quinoa, creamy avocado, and crunchy pine nuts. Roasted pine nuts add a delightful crunch, while a tangy balsamic dressing brings all the flavours together. Topped with sliced avocado arranged elegantly on top, this salad is as visually appealing as it is delicious. Whether enjoyed as a light lunch or a nutritious side dish, this salad is sure to satisfy your cravings for fresh and wholesome flavours.
Kale-Potato Salad
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesIngredients
800 g kale
400 g diced sweet potato
120 g pine nuts
2 ripe avocados
300 g quinoa
8 tbsp balsamic glaze
- For the balsamic dressing (makes about 700 ml)
50 g Dijon mustard
50 ml honey
150 ml balsamic vinegar
500 ml extra virgin olive oil
10 g salt
10 g black pepper grinded
Directions
- Roast pine nuts in a pan until golden, then set aside. Heat a drizzle of ghee or coconut oil in the same pan. Fry kale and diced sweet potato simultaneously for 7-9 minutes until tender. Remove from heat and transfer to a plate or bowl.
- Cook quinoa according to package instructions.
- In a bowl, whisk together Dijon mustard, honey, balsamic vinegar, extra virgin olive oil, salt, and pepper until well combined.
- Combine cooked kale, sweet potato, and quinoa in a large bowl. Add balsamic dressing (approximately 4 tbsp per person) and toss to coat evenly.
- Sprinkle roasted pine nuts over the salad. Arrange sliced avocado on top of the salad like a fan. Finish the salad with a drizzle of balsamic glaze or vinaigrette. Serve as a nutritious and satisfying meal or side dish.
Notes
- For extra protein, add salmon on top!
