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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Berry, Avocado, Quinoa and Kale Salad Recipe

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This recipe for Berry, Avocado, Quinoa and Kale Salad is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Salad:
2 cups cooked quinoa
1 cup sliced almonds, toasted
9 oz. baby kale or baby spinach
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 medium avocados, peeled, cored and diced
5 oz. feta cheese; crumbled

Dressing:
1/4 cup olive oil
1/4 cup canola oil
1 tsp. lime zest
3 1/2 tbsp. fresh lime juice
2 1/2 tbsp. honey
1 tsp. Dijon mustard
1/4 tsp. salt
2 tsp. poppy seeds

Directions:
Directions:
Dressing:
In a blender or mason jar, combine all dressing ingredients except poppy seeds. Blend or shake until combined. Add in poppy seeds. Store in refrigerator.

Salad:
Toss all ingredients together in a large salad bowl. Toss with dressing and serve immediately.

Number Of Servings:
Number Of Servings:
6

 

 

 

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