Kale, quinoa, red capsicum, cucumber, red onion, feta cheese and avocado are served with a homemade Dijon mustard and lemon vinaigrette in this brilliant salad. Steaming the kale removes some of the bitterness and the salad dressing ties all the flavours together beautifully.
1 bunch kale, torn into bite-sized pieces
1/2 avocado, sliced
70g cucumber, chopped
50g red capsicum, chopped
2 tablespoons chopped red onion
1 tablespoon crumbled feta cheese
60ml olive oil
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon ground black pepper
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Salad: Bring the quinoa and water to the boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Place kale in a steamer basket over 2cm of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds, then transfer to a large plate. Top kale with quinoa, avocado, cucumber, red capsicum, red onion and feta cheese.
For the dressing:
Dressing: Whisk olive oil, lemon juice, Dijon mustard, sea salt and black pepper together in a bowl until the oil emulsifies into the dressing.
To Serve: Pour the dressing over the salad to serve.