Kale Salad with Quinoa, Cranberries, Almonds and Fresh Parmesan


July 7, 2016

  • Yields: 4-6 servings, size depending


1 bunch kale

1 cup 1 C. cooked quinoa (We use easy packages of spicy or Mediterranean blend, prewashed quinoa. Add only boiling water.)

1 clove of garlic, minced (We use the jarred, minced garlic)

1/2 small red onion, chopped (if desired)

1/2 cup dried cranberries

1/4 sliced almonds (can choose to toss them into a warm, dry skillet and toast for a nuttier, more intense flavor). This only takes 5 minutes but be sure to stir often as they burn easily.

juice from 1 lemon

1 T. kosher or sea or Himalayan salt

1 avocado, mashed

Balsamic Dressing

1/4 cup balsamic vinegar

1/2 cup olive oil

1 Dijon mustard

1 honey

1 pinch salt and pepper


1Wash and dry kale.

2Tear into small pieces or chop up using kitchen scissors.

3Place all into a bowl

4Add in the lemon juice and sprinkle salt.

5Massage the kale/lemon/salt with your hands for 1 minute. This will help break down the kale and make it softer.

6Add in the mashed avacado and massage in. Kale leaves will be tender, creamy and shiny from this mixture.

7Top with the 1 cup of cooled quinoa, cranberries, almonds, garlic, onion, almonds.

8Toss to combine. Set aside. (Dressing recipe follows).

Balsamic Dressing

1Whisk all in a bowl.

2Pour over salad prior to eating and toss to coat.

3Complete this kale salad with some freshly grated parmesan cheese.

4*Salad dressing remaining will keep in fridge.

5*Salad keeps well for up to two days if you do not put dressing on until ready to consume.