A bright, fresh and colourful salad filled with all kinds of texture and avocados from Mexico!
Directions for: Avocado, Kale and Quinoa Salad
Ingredients
2 large avocados from Mexico, seeded, peeled and chopped
1 cup uncooked quinoa or rice
2 cups water
1 pinch sea salt
1 pinch sea salt
cup extra-virgin olive oil
2 Tbsp lemon balsamic vinegar
Zest of 1 medium lemon
1 Tbsp fresh lemon juice
1 tsp Dijon mustard
tsp sea salt
Fresh cracked black pepper to taste
3 cups chopped kale
1 can black beans, rinsed
2 cobs corn, husked, boiled and grilled
Cilantro leaves, for garnish
1 lime, cut into wedges for garnish
Directions
1. Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.
2. Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.
3. Keeping the pan covered, let stand for 5 minutes or until the remaining water is absorbed.
4. Remove the lid and gently fluff the quinoa with a fork. Set aside to cool.
5. In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside.
6. With a sharp knife, cut the corn kernels away from the husk.
7. In a large bowl, toss together the cooked quinoa, kale, black beans, corn and avocado. Toss with the dressing, and serve at room temperature or chilled. Garnish with cilantro and a lime wedge.
Source and Credits
Courtesy of AvocadosFromMexico.ca
See more: Appetizer, Beans, Lunch, Rice/Grain, Salad, Vegetables