Kale and quinoa sprout salad
A simple kale and quinoa sprout salad with creamy avocado, pine nuts, fresh herbs and a tangy lemon dressing.
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Equipment
- Chopping board.
- chefs knife
- small jar with a lid.
- serving bowl and spoons
- Lemon zester
Ingredients
- 100 g (5 cups) chopped kale (washed, drained, stems removed)
- 136 g (1 cup) fresh quinoa sprouts ((or use cooked quinoa instead, if preferred))
- 1 ripe avocado (slice in half, remove the pit then dice.)
- 3 tablespoon pine nuts (heaped)
- ½ small red onion (finely diced)
- 2 tablespoon fresh basil (finely sliced)
- 1 teaspoon capers (in vinegar)
lemon vinaigrette
- 3 tablespoon extra virgin olive oil.
- 2 tablespoon lemon juice (plus zest from 1 lemon)
- 1 tablespoon maple syrup.
- 1 small garlic clove.
- 1 teaspoon dijon mustard
- a good pinch of salt and pepper
Instructions
- Prepare dressing: Add the dressing ingredients plus lemon zest to a jar, secure the lid and shake well until the ingredients form a silky smooth vinaigrette.3 tablespoon extra virgin olive oil., 2 tablespoon lemon juice, 1 tablespoon maple syrup., 1 small garlic clove., 1 teaspoon dijon mustard, a good pinch of salt and pepper
- Add salad ingredients: To a large salad bowl add the chopped kale, quinoa sprouts, pine nuts, red onion, and diced avocado. Pour over half the dressing and toss everything together. Sprinkle over the capers and fresh basil.100 g (5 cups) chopped kale, 136 g (1 cup) fresh quinoa sprouts, 1 ripe avocado, 3 tablespoon pine nuts, ½ small red onion, 2 tablespoon fresh basil, 1 teaspoon capers
- Dress the salad. Drizzle the remaining dressing over the salad to serve.
Notes
Top tip
For best results, before making this salad add a splash of olive oil and a dash of salt to the kale and massage it with your fingers for a minute or two to soften.
Storing
Can be made in advance and kept fresh in the fridge for up to 3 days. Store the dressing separately in a lidded container in the fridge and add to the salad before serving.
Sprouting Quinoa.
For details on sprouting quinoa, see my blog post How to Sprout Quinoa.
Food Safety.
The Food Standards Agency recommends that people with an impaired immune system, children, pregnant women, and the elderly should always cook sprouts thoroughly until steaming hot all the way through before consuming them.
Tried this recipe?Please let me know in the comments below