Kale, Quinoa, Avocado & Walnut Salad

Kale, Quinoa, Avocado & Walnut Salad

Print This Recipe

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.  

Prep Time


For Salad 

  • 1 bunch Lacinato (dinosaur) kale, washed, stemmed, and roughly chopped 

  • 1 cup cooked, cooled red quinoa 

  • 1 – ripe avocados, roughly chopped 

  • ½ cup toasted walnuts, broken up into bite-sized pieces 

For Vinaigrette 

  • ⅓ cup lemon juice 

  • 1 tablespoon Dijon mustard 

  • 1 teaspoon maple syrup 

  • 1 shallot, finely minced 

  • Freshly ground pepper and Kosher Salt to taste 


  1. Place kale into a large Ziplock bag.  
  2. In a small bowl or jar, combine all vinaigrette ingredients except walnut oil. Slowly whisk walnut oil into mixture until vinaigrette is emulsified. 
  3. Drizzle ¾ 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.) 
  4. Add remaining salad ingredients and vinaigrette to the Ziplock bag, seal and shake to combine.  
  5. Plate salad on a platter and enjoy! 

Related Recipes

White Bean Kale Salad
Beet Salad with Watercress and Fresh Pecorino
Spinach, Red Pepper and Goat Cheese Salad

Related Recipes: