This superfood Kale Salad with Blueberries and Quinoa is a refreshing summer meal and a beautiful side dish to take to a potluck or serve at a dinner party.
This salad was the first time I have ever spiralized beets– and I’m totally hooked. The delicate strands of beet are beautiful and fun to eat.
While I am writing up this post, which I can’t wait to share with you, I am also packing to return to Malaysia for a while. We’ve been in the States several months, so it’s quite a task! One of my suitcases is entirely filled with toys and birthday presents for Xander — how traveling has changed in the past two years! I used to bring back a suitcase filled with almond butter and my favorite protein bars– now it’s dinosaur puzzles and train sets.
I made this salad for a big family BBQ a few weeks back. It was a huge hit. The only problem? Everyone was picking the beet “noodles” off the top. I should have spiralized more!
Even my 2 year old loves them. He eats beets roasted, but I wasn’t sure he would like them raw. Apparently spiralizing veggies is the key to making them appealing to adults and kids alike!
Time to go weigh my suitcases and make sure I have them *just* below 50 pounds.
And time to enjoy 1 last Mexican dinner! Asians just don’t do Mexican food well!
Tips for the Kale Salad with Quinoa and Blueberries
- I’ve also made this salad with cherries instead of blueberries. I imagine strawberries or raspberries would be just as delicious as well!
- Make it Paleo/Whole30: Omit the quinoa, or sub chilled cauliflower rice.
Kale Salad with Quinoa and Blueberries
This summery salad is packed with superfoods, with loves of texture and flavors.
- 1 bunch kale lacinato or Tuscan
- 1 cup quinoa dry
- 2 cups blueberries
- 1 English cucumber sliced
- 1 avocado
- 2 beets spiralized
Basil Balsamic Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 6 tbsp balsamic vinegar
- 1 1/2 cups fresh basil
Cook quinoa per package ingredients, and cool.
Add all dressing ingredients to a blender and pulse until basil is chopped fine.
Destem and shred kale. Pour dressing on the kale, and massage dressing into the kale. Refrigerate while preparing the rest of the ingredients to allow to soften.
Add the rest of the ingredients into the salad and serve. The salad is great on days 2 and 3 because the kale and beets stay firm and soak in the dressing.
Other Summery Kale Salad Recipes:
- Baby Kale Salad with Feta and Tomatoes, by iFOODreal
- Kale Salad with Pear, Berries and Walnuts, by Simply Fresh Dinners
- Peach and Avocado Kale Salad, by Vitamin Sunshine
- Summer Superfood Kale Salad, by Vitamin Sunshine
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