Quinoa and kale can feel like a wellness-blog cliché until you actually make a bowl that tastes like something you’d want to eat again. This one hits that mark. Steamed kale, cooled quinoa, sweet corn, creamy avocado, and a sharp Dijon-lemon dressing that ties it all together. it’s a salad that genuinely satisfies rather than just making you feel virtuous. Bright, filling, and sturdy enough to pack for lunch without wilting by noon.
How to Make Kale, Quinoa and Avocado Salad
Steam, don’t eat raw
Five minutes of steaming softens kale just enough to make it pleasant without killing its texture entirely. After steaming, massage it briefly with your hands. This tenderizes the leaves and helps the dressing cling rather than slide off.
Let the quinoa cool fully
Warm quinoa will turn the avocado mushy and dull the dressing. Spread it on a plate or baking sheet to cool faster if you’re in a hurry. Cold quinoa also absorbs the dressing better and doesn’t steam the kale underneath. 
The dressing
Dijon and lemon juice is a sharp, no-fuss combination for a salad this hearty. Whisk the olive oil in slowly so it emulsifies rather than pooling at the bottom. A spoonful of Greek yogurt stirred in makes it creamier and a little more substantial.
Kale, Quinoa and Avocado Salad
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
A vibrant salad packed with nutrients and flavor. Perfect for a light lunch or side dish.
Ingredients
- 2/3 cup quinoa
- 5 leaves kale leaves, torn into bite-sized pieces
- 1/2 cup avocado, diced
- 1 cups (237 ml) cherry tomatoes, halved
- 1/4 cup vidalia onion, chopped
- 1/4 cup bell pepper, chopped (orange or yellow)
- 1/3 cup sweet corn, cooked
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- Salt
- freshly ground black pepper
Instructions
- Cook the quinoa according to package instructions and set aside to cool.
- Place the kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover and steam for 5 minutes.
- Transfer the steamed kale to a large serving plate.
- In a large bowl, combine the cooled quinoa and remaining ingredients.
- Pour the quinoa mixture over the steamed kale.
- In a small bowl, whisk together the dressing ingredients until combined and drizzle over the salad.
Notes
- Massaging the kale for 1-2 minutes after steaming will tenderize it and help it absorb the dressing better.
- For a creamier dressing, add 1-2 tablespoons of plain Greek yogurt to the vinaigrette.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the avocado may brown slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 200
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Can I use raw kale instead of steaming it?
You can, but steaming for 5 minutes makes the kale much more tender and easier to digest. If you go raw, massage the leaves with a bit of olive oil and lemon juice for a few minutes to break them down.
How far ahead can I make this salad?
You can cook the quinoa and prep the vegetables up to a day ahead. Keep the avocado and dressing separate until you’re ready to serve so nothing gets soggy or brown.
What can I use instead of Vidalia onion?
Any sweet onion will work. If all you have is red onion, soak the chopped pieces in cold water for 10 minutes to mellow the sharpness before adding them.
