Recipe

Kale & Quinoa Salad with Lemon Vinaigrette Using AEVO Avocado Oil

Ingredients:

For the Salad:

• 2 cups kale leaves, finely chopped
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries or raisins
• 1/4 cup almonds or walnuts, chopped (optional)
• 1/4 cup feta cheese, crumbled (optional, omit for vegan version)

For the Lemon Vinaigrette:

• 3 tbsp AEVO avocado oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp honey or maple syrup (for a vegan option)
• Salt and black pepper to taste

Instructions:

1. Prepare the Salad Base:
   Wash and dry the kale thoroughly. Remove the tough stems and finely chop the leaves. Place the chopped kale in a large salad bowl and sprinkle a pinch of salt over it. Massage the kale for about 1–2 minutes until it softens and becomes tender.
2. Add the Other Ingredients:
   Add the cooked quinoa, cherry tomatoes, red onion, dried cranberries, and nuts (if using) to the bowl with the kale. Toss gently to combine.
3. Make the Lemon Vinaigrette:
   In a small bowl, whisk together AEVO avocado oil, lemon juice, Dijon mustard, minced garlic, honey (or maple syrup), salt, and pepper until well combined.
4. Dress the Salad:
   Drizzle the lemon vinaigrette over the salad and toss until all the ingredients are evenly coated.
5. Optional Garnish:
   Sprinkle feta cheese on top if desired and serve immediately.

This Kale & Quinoa Salad is a nutrient-packed dish, perfect for a light lunch or as a side for any meal. The AEVO avocado oil adds a subtle buttery flavor while boosting the healthy fat content, making it both delicious and nourishing!