Kale, Quinoa and Avocado Salad
A winter salad of massaged raw kale with cooled quinoa, avocado and apple, dressed with ginger and maple and scattered with toasted walnuts and pomegranate seeds.
Ingredients15
- Kale, Fresh400g
- Quinoa100g
- Carrots2 Stück
- Avocado2 Stück
- Apples2 Stück
- Cucumbers0.5 Stück
- Pomegranate1 Stück
- Walnuts100g
- Lemon Vinegar3 EL
- Dijon Mustard1 TL
- Maple Syrup1 TL
- Olive Oil5 EL
- Ginger Juice1 EL
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Pull the kale leaves off the tough stems, wash them and knead them firmly in a bowl with your hands, until the leaves turn soft and deep green.
- 2
Cook the quinoa in twice its volume of salted water until done, then let it cool completely.
- 3
Dice the avocados, grate the carrots, cut the cucumber into fine slices and dice the apples small. Knock the pomegranate seeds carefully out of the shell.
- 4
Toast the walnuts in a dry skillet until a nutty smell rises. For the dressing, mix the vinegar, mustard, syrup and ginger juice and whisk in the oil.
- 5
Toss all the prepared ingredients with the kale in the big bowl and fold the dressing through evenly, so everything soaks it up.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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