WHY YOU’LL LOVE This Avocado Blueberry Quinoa Salad

Fresh Avocado. The fresh, ripe avocado adds a delicious texture and creamy flavor to this healthy salad. When choosing avocados for this salad, firm but ripe is what you’re looking for.

Cilantro Lime Dressing. The cilantro lime dressing pulls this salad together. It is the cherry on top and gives it that mouthwatering flavor in every bite.

Add Ins. We add all kinds of toppings, like fresh blueberries, sweet corn, tangy feta, chopped pistachios, and red onion. These delicious add ins remind me of all my other flavor-packed salads that offer that same mouthwatering bite.

INGREDIENTS

Cilantro Leaves- The start of the delicious dressing in this healthy salad.

Fresh Lime Juice- The fresh lime balances all the sweet and tangy flavors.

Quinoa- The main ingredient and protein-packed.

Ripe Avocado– The creamy texture this salad needed to enhance the eating experience.

Blueberries- The fresh blueberries give this salad a fresh summer bite each time.

Sweet Corn- The added crunch and sweetness that pairs well with the tangy dressing.

Pistachios- The crunch this salad needs from all the creamy textures.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
2. In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro. 
3. Pour cilantro lime dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold. 

Avocado Blueberry Quinoa Salad SUBSTITUTIONS/VARIATIONS

• Dairy Free Option? Remove feta cheese to make it dairy-free.
• Berry Replacement? Blueberries can be replaced with any berry.
• Nut Alternative? Pistachios can be swapped with almonds or cashews. 

STORAGE

The salad is perfect on its own or works well as a side salad paired with a protein of your choice.

Store salad in an air-tight container for up to 2 days.

Avocado Blueberry Quinoa Salad

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Packed with fresh blueberries and corn, tangy feta, chopped pistachios, and diced red onion, this avocado blueberry quinoa salad is perfect for a healthy weekday salad!! Easy, delicious, and quick to assemble, it’s finished in a mouthwatering cilantro lime dressing! Plus, it’s vegetarian-friendly and gluten-free too!

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Ingredients

Cilantro Lime Dressing Ingredients:

• 1/3 cup packed cilantro leaves
• 1/2 cup olive oil
• 2 tbsp fresh lime juice
• 1/2 jalapeno, seeded
• 1/2 tsp salt
• freshly ground black pepper

For The Salad:

• 1 cup cooked quinoa
• 1 firm but still ripe avocado, sliced or diced
• 1 cup blueberries
• 1 cup fresh sweet corn
• 1/2 cup red onion, finely diced
• 1/2 cup pistachios, chopped
• 1/2 cup cilantro, diced
• 1/2 cup feta, optional

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Instructions

1. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
2. In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
3. Pour cilantro lime dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold.

Notes

• Remove feta cheese to make it dairy-free.
• Blueberries can be replaced with any berry.
• Pistachios can be swapped with almonds or cashews.
• The salad is perfect as a meal or as a side salad paired with any protein.
• Store salad in an air-tight container for up to 2 days.

• Prep Time: 15 minutes

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Sometimes some of the simplest salads are so delicious. This lemon garlic kale salad is one of them. With just a few pantry staple ingredients, this salad comes together in under 15 minutes and is so good for you.

The lemon infused garlicky dressing coats every inch of the kale giving the salad a tangy taste that compliments the kale. Topped with croutons and freshly grated parmesan cheese to be a mouthwatering delight.

I enjoy this salad as a great side for Sunday dinners and sometimes during the week for lunch. It also would work wonderful for any holiday gathering since it can be made ahead just like this No Mayo Potato Salad with Bacon.

If you like salads as much as I do, I highly recommend trying my Goat Cheese Strawberry Salad. The fresh berries this time of year are amazing!

WHY I LOVE THIS LEMON GARLIC KALE SALAD

• Versatile Salad. This salad works great as a side salad for dinner, quick lunch or as a dish at a party. It also can be made into a full meal especially if you decide to add to it. See the variation section for suggestions of add-ins to the salad.
• Basic Ingredients. Most of the ingredients in this salad you probably have in your pantry or refrigerator. If not, they are very easily sourced at your local grocery store. This salad comes together using a total of 8 ingredients.
• Bold Flavor. This salad has it all! Crunchy, tangy, garlicky, and salty. The dressing melds so well throughout the kale leaving every bite bursting with these flavors. The crunch of the croutons and sharpness of the cheese bring a wonderful addition to the mix.

INGREDIENTS

Kale- Pre-washed bagged or fresh is fine to use.

Gluten Free Croutons- Adds an amazing crunch to the salad. If not worried about being gluten free, use regular croutons.

Parmesan Cheese- Freshly grated to top salad is recommended. Pre-shredded cheese can contain excess starches which can change the flavor.

Extra Virgin Olive Oil- The base of this delicious salad dressing.

Lemon Juice- The perfect touch of acidity and lemon flavoring to the dressing. Fresh over bottled is recommended for best flavors.

Garlic- Pressed cloves that will infuse into the salad dressing.

Black Pepper- Added flavor to dressing.

Sea Salt- To massage into the kale to soften.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it begins to soften. About 1-2 minutes. Set aside.
2. In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic and black pepper) until they’re fully incorporated.
3. Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to fully combine.
4. Add the gluten free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

VARIATIONS

• Use a different green. Spinach, Swiss Chard, and Arugula can all be used instead of kale.
• Add a protein. To make this a more well-rounded salad, you can add grilled shrimp, scallops, chicken, chickpeas or quinoa to boost the protein.
• Add chopped fruit. Add a hint of sweetness with some diced apples, cherries, pomegranate, or cranberries.
• Add crunchy nuts. Sliced almonds, walnuts or even pine nuts go well with this type of salad.
• Add vegetables. Bulk up your vegetables by adding cherry tomatoes, sliced cucumbers, avocado, bell peppers or roasted sweet potatoes to the mix.
• Change up the cheese. You can use goat or feta cheese in place of the parmesan.
• If going dairy free, you can omit the parmesan or use your favorite dairy free brand. 

TIPS

• Pre-wash salad greens. This will help get off any excess residue or dirt that maybe on it especially if you are using fresh.
• Massage salt into the kale. This helps the kale begin to soften and lessen in bitterness.
• Use homemade or store bought croutons. Gluten free croutons are available in most grocery stores. You can also make your own by using day old gluten free bread that has sat out to make them at home.
• To save time, make the dressing ahead of time and refrigerate in a mason jar with a sealed lid until ready to use.
• Use freshly grated parmesan cheese, if possible. The quality and flavor is preferred over the pre-shredded package ones.

STORAGE

Store leftover salad in an airtight container in the refrigerator for up to 2 days.

FAQ’S

Can this salad be made ahead of time?

Yes, this is a great salad that can be made ahead. In fact, this gives the dressing more time to meld and the kale to get softer.

How long should you massage kale for the salad?

Only about 1-2 minutes. It doesn’t need to be massaged for long. Just long enough to get the salt in.

What is the best type of kale for the salad?

There are a few varieties such as curly kale, dinosaur kale and red Russian kale. Each type has its own texture and flavor but it’s totally up to your preference and what is available to you.

Can I use anything in place of the lemon juice?

Apple cider vinegar, lime juice, and even balsamic vinegar could be used in place. It will definitely change the flavor profile but still should taste amazing. Let me know if you tried this.

Simple Lemon Garlic Kale Salad

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Fresh, easy and flavorful, this simple Lemon Garlic Kale Salad is a must to try. Packed with garlicky lemon flavor and a little bit of crunch, it’s sure to be a crowd pleaser at any gathering or a quick lunch option.

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Ingredients

• 3 cups of prewashed kale
• 1 cup gluten-free croutons
• 1/2 cup freshly grated parmesan cheese, optional
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic, pressed
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

 

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Instructions

1. Place the kale in a large salad bowl and 1 teaspoon of sea salt to the kale. Using your hands, massage the salt into the kale until it softens. About 1-2 minutes. Set it aside.
2. In a small bowl, mix the remaining ingredients (the olive oil, lemon juice, garlic, and black pepper) until they’re fully incorporated.
3. Pour the dressing on top of the salad, along with the grated parmesan cheese, and toss to combine fully.
4. Add the gluten-free croutons to a bowl and crush them finely. Then toss crushed croutons in the salad.
5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

 

Notes

• The grated parmesan cheese can be excluded for a dairy-free option. The salad will still taste delicious.
• Store salad in an airtight container in the fridge for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: salads

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As the weather gets warmer, I move towards eating more salads. I love a good healthy salad that is light and refreshing. This goat cheese strawberry salad does not disappoint just like my no mayo potato salad with bacon. It is a wonderful salad to enjoy for lunch or as a main dish when I add grilled chicken or shrimp to it. The juicy fresh strawberries, tangy goat cheese and crunchy roasted pecans taste heavenly with the mix of greens.

Ok, I have shared about the salad but now let me tell you about the dressing. It tastes like perfection. I’m not exaggerating here. Truly, this creamy poppyseed dressing will blow your mind. It is such an amazing blend of sweetness with tanginess along with those crunchy poppyseeds that are perfect throughout the salad.

I encourage you to give this salad a try on one of these hot summer days. It is an excellent way to use up those delicious strawberries this time of year!

WHY YOU’LL LOVE THIS SALAD

• Easy to Make. This salad comes together in under 30 minutes. It can also be assembled before hand and stored in the refrigerator covered. The dressing can be made in advance too. This salad is so delicious and doesn’t have too many ingredients to prep.
• Flavorful + Light. With summertime right around the corner, give me all the nutritious, light and flavorful salads. This Goat Cheese Strawberry Salad checks all those boxes. The crisp salad greens, fresh juicy strawberries, crunchy pecans, red onions and creamy goat cheese topped with a tangy vinaigrette are mouthwatering with every bite.
• Healthy Dish. This salad should be called all the healthy things because every single ingredient is absolutely healthy for you. This salad provides a great mix of healthy carbs, proteins and fats. If you are wanting a little more protein add some grilled chicken or shrimp to the mix.

INGREDIENTS

For the Strawberry Salad:

Pecans- These nuts add a touch of crunch and sweetness to the salad.

Red Onion- Thinly sliced to give the salad a nice crunch.

50/50 Arugula/Spinach Blend- This can easily be found in the produce section of the grocery store.

Strawberries– Fresh and local are the best but use whatever you have on hand.

Goat Cheese- Choose a firm goat cheese that doesn’t crumble but is creamy and can be cut into chunks.

For the Poppyseed Dressing:

Balsamic Vinegar- This adds a bit of sweetness and acidity to the dressing. Note this is not the same as balsamic glaze.

Extra Virgin Olive Oil- The base of the dressing. In a pinch, you can use avocado oil.

Honey- Adds a perfect amount of sweetness to the oil and vinegar.

Dijon Mustard- Adds a depth and hint of tang to the dressing. It is not overpowering, and you don’t even taste the Dijon.

Poppy Seeds- The ingredient that this dressing is named after. These small seeds provide a crunch that blends well with all the other ingredients in the dressing.

Salt + Pepper- Add to taste and season.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350F. Lining a baking sheet with parchment paper, spread the pecans in a single layer. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of the pecan is tan when the pecan is broken in half. Move to a cutting board and give a rough chop.
2. In a bowl, place the sliced onions and cover with cold water. Let sit while you prepare the rest of the salad. This keeps their flavor but releases the intense onion bite.
3. In a small bowl, whisk together all the dressing ingredients until well combined. Set it aside.
4. Using a large serving bowl, place the 50/50 salad blend. Add the strawberries. Drain the red onion and add it as well. Drizzle half the dressing over the salad and toss to coat the leaves. You want the spinach leaves to moisten nicely but not swim in the dressing. Add a little more if needed to suit your preferences.
5. Sprinkle in the goat cheese chunks and pecans. Toss lightly to combine. Serve immediately with extra dressing on the side as desired.

SUBSTITUTIONS/VARIATIONS

• Switch up the greens. Arugula or spinach greens by themselves are fine for this salad. You can also use romaine or butter lettuce too.
• Change the nuts. Chopped walnuts, pistachios and silvered almonds all work well.
• Use different cheese. Feta or crumbled blue cheese are the best substitute to goat cheese. You can also use shredded parmesan too.
• Add some seeds. Sunflower, pumpkin or extra poppyseeds to the mix.
• Add more berries. Blueberries, blackberries and raspberries all taste wonderful in this salad.
• Add a protein. Wanting to make this a main dish? Bulk it up with some added protein such as grilled chicken, tofu, shrimp, steak or sliced turkey.

TIPS

• Make the dressing ahead of time. This dressing can be made a few days before using. You want to store it in the refrigerator then shake well before applying to salad.
• Toast the pecans. This step will help bring out the flavors of the nut.
• Place the onion slices in cold water. While this step isn’t necessary, I strongly recommend it so that it lessens the intensity of the onion.
• Cut and quarter the strawberries. Make sure to hull the strawberries and cut them into quarters so they are the perfect size to enjoy in the salad.
• Choose quality goat cheese. The best type of goat cheese to use is one that is firm and can be cut into chunks.
• Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftovers.
• Make it a main dish. When I ‘m wanting to make this a main dish, I love to add grilled chicken on top of the salad.

STORAGE

For storing this salad, you want to separate out each individual ingredient and place into individual containers or resealable bags. They can be stored in the refrigerator up to 4 days.

For the dressing, place in an airtight container or mason jar with a lid into the refrigerator for up to 5 days. Shake before serving.

FAQ’S

Can I use other types of berries for this salad?

Yes, this salad is delicious with blueberries, blackberries or raspberries. The poppyseed dressing goes well with any type of berries. You can swap them out or add them in for more berry goodness.

Can I make this salad recipe dairy free?

To make this salad dairy free, leave off the goat cheese. You can use your favorite dairy free cheese in place.

Goat Cheese Strawberry Salad

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Goat Cheese Strawberry Salad is one of my favorite summer salads that combines deliciously fresh strawberries, tangy goat cheese with a creamy balsamic poppyseed vinaigrette. It is a perfect side dish or a light main meal.

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Ingredients

For the Strawberry Spinach Salad:

• 3/4 cup raw pecans
• 1/2 small red onion, thinly sliced
• 10 ounces 50/50 arugula and spinach blend
• 1 quart strawberries hulled and quartered (about 1 pound)
• 4oz goat cheese, cut into small pieces

For the Poppyseed Dressing:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons poppy seeds
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

 

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Instructions

1. Preheat the oven to 350F. Lining a baking sheet with parchment paper, spread the pecans in a single layer. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Move to a cutting board and give a rough chop.
2. In a bowl, place the sliced onions and cover with cold water. Let sit while you prepare the rest of the salad. This keeps their flavor but releases the intense onion bite.
3. In a small bowl, whisk together all the dressing ingredients until well combined. Set it aside.
4. Using a large serving bowl, place the 50/50 salad blend. Add the strawberries. Drain the red onion and add it as well. Drizzle half the dressing over the salad and toss to coat the leaves. You want the spinach leaves to moisten nicely but not swim in the dressing. Add a little more if needed to suit your preferences.
5. Sprinkle in the goat cheese chunks and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

Notes

• Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftover, undressed salad in the refrigerator for up to 4 days.
• Adding grilled chicken would make this a great main dish.
• Refrigerate leftover dressing in an airtight container for 5 days, then shake before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Cuisine: American

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