6 Servings
1 Hour
Allergens
Submitted by Lauren Pietruszka
Super food salad that satisfies all the taste buds: sweet, tangy, crunchy and rich with kale, quinoa, pomegranate seeds and avocado.
Thoroughly wash and cut, kale, removing all tough stalks.
Using 1/2 to 1 whole avocado, massage the kale using the avocado as an emollient.
Cook quinoa according to directions using (chicken) broth – allow to simmer.
Add diced red onions, pomegranates, and diced cucumbers to the kale mixture.
Top salad with quinoa.
In a cruet, prepare lemon juice, olive oil and salt mixture.
Chop remaining avocado and add to salad.
Add on dressing and toss well.
Notes:
Can be prepared up to 1 day in advance
Variations:
To transform the salad from a starter to main, top with London broil or grilled chicken or even feta cheese (quinoa must be parve) to make into a complete meal.
