Avocado, Kale and Quinoa Salad

4 Servings


large Avocados from Mexico, seeded, peeled and chopped
1 cup uncooked quinoa or rice 250 mL
2 cups water 500 mL
  Pinch of sea salt  
1/4 cup extra virgin olive oil 60 mL
2 Tbsp lemon balsamic vinegar 30 mL
  Zest of one medium lemon  
1 Tbsp fresh lemon juice 15 mL
1 tsp Dijon mustard 5 mL
1/4 tsp sea salt 1 mL
  Fresh cracked black pepper to taste  
3 cups chopped kale 750 mL
can of black beans, rinsed
cobs of corn, husked, boiled and grilled
  Cilantro leaves for garnish  
lime, cut into wedges for garnish


Step 1
Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

Step 2
Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Step 3
Keeping the pan covered, let stand for 5 minutes or until the remaining water is absorbed.

Step 4
Remove the lid and gently fluff the quinoa with a fork. Set aside to cool.

Step 5
In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside.

Step 6
With a sharp knife, cut the corn kernels away from the husk.

Step 7
In a large bowl, toss together the cooked quinoa, kale, black beans, corn and avocado. Toss with the dressing, and serve at room temperature or chilled. Garnish with cilantro and a lime wedge.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving
% Daily Value
% valeur quotidienne
Calories / Calories 628
49 %
Fat / Lipides 32 g
Saturated / saturés 4.3 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 0 mg
21 %
Sodium / Sodium 496 mg
25 %
Carbohydrates / Glucides 75.3 g
82 %
Fiber / Fibres 20.4 g
Sugars / Sucres 6.7 g
Protein Protéines 18.2 g
53 %
Vitamin A / Vitamine A
135 %
Vitamin C / Vitamine C
14 %
Calcium / Calcium
39 %
Iron / Fer