Mark's Kale Quinoa Avocado Salad

Servings: 6-8 side salads or 4-6 entree salads (add a protein like roasted chicken!)

Prep time:  30 minutes (not counting time to cook the quinoa, which should be made ahead)


1/2 cup red quinoa, cooked and cooled

1 bunch kale

2 bunches romaine lettuce

1 avocado, diced

1/3 cup dates, chopped (or cranberries)

1/4 cup chopped or slivered almonds

1-2 scallions, chopped

1/2 cup grated parmesan cheese

For the dressing

1/4 cup lemon juice

1/4 cup white wine vinegar

1 tsp sugar

1 Tbsp stone ground mustard

1/2 cup olive oil

This will make a whole cup of dressing; depending on how much dressing you like, there may be a bit leftover.

Make the dressing

1. Place lemon juice, white wine vinegar, sugar, and mustard in a small bowl, whisk to combine.

2. Slowly add olive oil to bowl with lemon juice / vinegar mixture, whisking to emulsify.

Make the salad

1.  Cook the red quinoa according to ingredients on box, allow to cool.

2.  Remove kale from ribs, wash and dry.  Chop into small pieces.

3.  Wash and dry romaine lettuce, chop into 1/4-1/2" pieces.

4.  Chop green onions, both green and white parts.

5.  If using dates, rough chop into smaller pieces

6.  Dice avocado, remove from peel.

7.  Combine kale, romaine lettuce, quinoa, avocado, and toss with dressing.  Then add dates/cranberries, almonds, scallions, and toss again. Sprinkle/top with parmesan cheese.