strawberry fields avocado quinoa salad with poppyseed vinaigrette
Fresh, bright, and happy. What I wish my personality was like.
Ingredients
- 2 cups Tuscan kale, torn
- 1 cup cooked quinoa, cooled
- 1 cup fresh strawberries, chopped
- 2 Persian cucumbers, sliced
- 1 avocado, chopped
- 1/2 cup pepitas or sunflower seeds
- 1/2 cup crumbled feta cheese
- 1/2 cup mixed fresh herbs (I like basil, mint, chives, and cilantro)
poppyseed vinaigrette
- 3/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup or honey
- 2 tsp dijon mustard
- 1 tbsp poppyseeds
Instructions
- To make the dressing: in a jar or bowl, shake or whisk vigorously the olive oil, lemon juice, cider vinegar, maple syrup, dijon mustard, poppyseeds, and a pinch of salt and pepper until emulsified. Taste and adjust seasonings as desired.
- Add the kale to a large bowl and massage with a spoonful of the dressing until glossy and soft. Toss with the quinoa, strawberries, cucumbers, avocado, pepitas or sunflower seeds, feta, and herbs. Drizzle in another couple spoonfuls of dressing and toss until combined.
- Divide salad amongst bowls. Serve with additional herbs and dressing, as desired.
Notes
*Other ideas: Stuff this salad in a wrap, scoop up portions with chips, or add a grilled protein of choice!