An earthy quartet of flavors come together in this simple, hearty salad. Perfect as-is for lunch, or for dinner served up with a side of grilled chicken or veggies, it’s sure to become a regular in your salad rotation.
Servings
2
Prep Time
20 minutes
Author:
La Tourangelle
An earthy quartet of flavors come together in this simple, hearty salad. Perfect as-is for lunch, or for dinner served up with a side of grilled chicken or veggies, it’s sure to become a regular in your salad rotation.
Ingredients
- 1 bunch Lacinato (dinosaur) kale, washed, stemmed, and roughly chopped
- 1 cup cooked, cooled red quinoa
- 1-2 ripe avocados, roughly chopped
-
1/2 cup toasted walnuts, broken up into bite-sized pieces
-
1/2 cup La Tourangelle Walnut Oil
-
1/3 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1 shallot, finely minced
- Freshly ground pepper and Kosher salt to taste
For Salad:
For Vinaigrette:
Directions
- Place kale into a large Ziplock bag.
- In a small bowl or jar, combine all vinaigrette ingredients except walnut oil. Slowly whisk walnut oil into mixture until vinaigrette is emulsified.
Drizzle 3/4 of the vinaigrette into bag with kale and seal tightly. Using your hands, gently massage the dressing into the kale until it softens slightly (about 3 minutes).
- Add remaining salad ingredients and vinaigrette to the Ziplock bag, seal and shake to combine.
- Plate salad on a platter and enjoy!