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A bowl of brussels sprout kale salad with avocado, quinoa and strawberries.

Summer Brussels Sprout Kale Salad

This easy summer salad is full of brussels sprouts, kale, quinoa, strawberries, avocado and lemony goodness. It's the perfect side dish to bring along to summer potlucks and BBQs.
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Course: Appetizer, Main Course, Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 203kcal
Author: Megan


  • 1 lb. brussels sprouts (trimmed and shaved)
  • 5 cups kale (trimmed and shaved into small pieces)
  • 1/4 cup uncooked quinoa
  • 1/2 cup water
  • 1 cup sliced strawberries
  • 1 avocado (cut into chunks)
  • 1/4 cup lemon juice (from 1-2 lemons)
  • 1/3 cup oil (avocado oil or olive oil work well)
  • 1 tbsp agave (or honey if not vegan)
  • 1/4 tsp garlic powder
  • 1 tbsp fresh parsley
  • 1/4 tsp salt ( or to taste)


  • In a small pot, combine quinoa and water. Cook over medium high heat until it reaches a boil. 
  • Reduce heat to low and cover the pot. Continue cooking for 10-15 minutes, until quinoa is cooked through and the water is evaporated. Cool completely.
  • In a large bowl, combine shaved brussels sprouts, kale, cooked quinoa, strawberries and avocado.
  • In a small bowl, whisk together lemon juice, oil, agave or honey, garlic powder, parsley and salt until combined.
  • Pour lemon dressing over the salad and toss until it is well coated.
  • Serve immediately.


If you would like to make this ahead, you can mix together the kale, brussels sprouts and quinoa. You can also prepare the dressing but do not mix it with the salad until ready to serve. Add the strawberries, avocado and dressing just before serving.


Calories: 203kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 613mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4690IU | Vitamin C: 115.1mg | Calcium: 95mg | Iron: 1.9mg
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