Rainbow Power Salad with Blueberry Vinaigrette
This rainbow power salad with blueberry vinaigrette is filled with good for you ingredients like blueberries, chia seeds, avocado, kale, apple cider vinegar and more! Gluten-free, dairy-free and vegan.
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Ingredients
- 1 bunch kale - stems removed and cut into pieces (about 8-10 stems)
- 1/2 cup quinoa - rinsed
- 1 cup water
- 1/2 cup raw or roasted cashews
- 3/4 cup fresh blueberries
- 3/4 cup strawberries - hulled and quartered
- 2 tbsp chia seeds
- 1 avocado - diced
- blueberry apple cider vinaigrette - below
Blueberry Apple Cider Vinaigrette
- 1 cup fresh blueberries
- 1/4 cup apple cider vinegar
- 1/4 cup oil - canola, vegetable, olive, etc.
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Instructions
- In a food processor, combine ingredients for blueberry apple cider vinaigrette. Pulse until combined. Store in an air tight container in the refrigerator until ready to use.
- To cook the quinoa, add quinoa and water to a small pot. Heat over medium high heat until you bring it to a boil. Once it starts boiling, place a lid on top of the pot and bring it down to a simmer. Cook for 15-20 minutes, until the water is evaporated. Fluff quinoa with a fork.
- To make the salad, combine kale, quinoa, cashews, blueberries, strawberries, chia seeds and avocado together. Drizzle the blueberry vinaigrette over the top and serve immediately.
Nutrition
Calories: 304kcal | Carbohydrates: 25g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 444mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 29.5mg | Calcium: 57mg | Iron: 2.2mg
