Super Food Overdrive: Kale & Avocado Salad With Quinoa

by Sarah

This sounds like some sort of a throwdown from the Food Network: How many superfoods can you fit in one dish? I was inspired by my CSA haul at the end of last week. I had two bunches of kale, one lacinato, one curly. A ton of tomatoes. What could I make? A perfectly ripe avocado beckoned on the counter, my crisper was full of fresh organic lemons . . . what came together was a melange of superfoods that was creamy and flavorful and so, so good for us. This is my second foray into the world of raw kale salads, and I have to say, I’m officially over my fear. It might sound funny, but “massaging” the chopped kale with your fingers really does tenderize it. You do not feel like you’re chewing on rubber bands. Trust me. It’s toothsome but tender, and the rich flavor of the avocado and the brightness of the lemon will make your tastebuds sing. Enjoy.

Kale & Avocado Salad With Quinoa (adapted from Thrive Foods, by Brendan Brazier)

1 bunch kale, shredded

1 large tomato, or two smaller (two different colors make this particularly beautiful)

1 avocado, chopped

2 T. extra-virgin olive oil

1/2 small red onion, finely chopped

2 small lemons, juiced

zest of 1 small lemon

2 cups cooked quinoa

Kosher salt and freshly ground black pepper to taste

Using your hands, toss all the ingredients except the quinoa together in a large salad bowl. Massage the ingredients together so that you wilt the kale and cream the avocado. Taste and add salt and pepper to you liking. Divide the quinoa between two large bowls, and top each with one half of the kale salad. Serve immediately.

Serves 2.