Kale salad with quinoa, avocado and sun-dried tomatoes
Recipe for a delicious kale salad with quinoa, edamame, avocado and cucumber, tossed in a wonderful dressing with sun-dried tomatoes, Parmesan and parsley.
Servings 4 people
Ingredients
- 100 g kale
- 100 ml white quinoa - uncooked
- 150 g edamame beans, thawed - shelled weight
- 2 avocados, diced
- 1/2 cucumber, halved lengthways and sliced
- 70 g sun-dried tomatoes in oil, cut into small pieces
- 30 g Parmesan, grated
Marinade/vinaigrette
- 50 ml oil from the jar of sun-dried tomatoes
- 1/2 lemon, juice of
- 1 small clove of garlic, grated or crushed
- 1 handful parsley, finely chopped
- Salt and pepper
Instructions
- Mix the ingredients for the marinade and season with salt and pepper.
- Cook the quinoa according to the packet instructions, then rinse it in plenty of cold water. Drain in a sieve.
- Rinse the kale thoroughly, strip the leaves from the stalks and chop them roughly.
- Put the kale, quinoa, edamame, cucumber and avocado in a large bowl.*You can scrape the seeds out of the cucumber if you like – I do this if the seedy core is large.
- Add the sun-dried tomatoes, grated Parmesan and the marinade, and toss everything together well.
- Serve the salad, topped with toasted pine nuts and a little freshly ground pepper if you like.