About this recipe:Kale, quinoa, red pepper, cucumber, red onion, feta cheese and avocado are served with a homemade Dijon mustard and lemon vinaigrette in this brilliant salad. Steaming the kale removes some of the bitterness and the salad dressing ties all the flavours together beautifully.
For the salad
1 bunch kale, torn into bite-sized pieces
1/2 avocado, sliced
70g cucumber, chopped
50g red pepper, chopped
2 tablespoons chopped red onion
1 tablespoon crumbled feta cheese
For the dressing
60ml olive oil
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon ground black pepper
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Method Prep:25min › Cook:15min › Ready in:40min
Bring the quinoa and water to the boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, red pepper, red onion and feta cheese.
For the dressing:
Whisk olive oil, lemon juice, Dijon mustard, sea salt and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.