Spring salad bowl

Now that Spring has arrived, farmers markets are beginning to open, and bursts of vibrant colors are surfacing after a dull, grey, winter. Dark leafy greens are in abundance, which for me is like being a kid in a candy store. With so many varieties of kale, chard, and lettuce to chose from, I was inspired to make this quinoa salad bowl for a quick, light, and refreshing meal.

Red quinoa salad bowl with garlic herb vinaigrette

Serves 4 

Salad

4 cups red quinoa, cooked

1 head green kale, stems removed, roughly chopped

1 ripe avocado, peeled, pitted, and sliced

2 cups carrots, shredded

1/4 cup raw pistachios, chopped

1/4 cup chives, minced

1 tablespoon expeller-pressed olive oil

2 teaspoons lemon juice, fresh-squeezed

Sea salt and black pepper to taste

Dressing

1 cup basil, stems removed, tightly packed

1/2 cup fresh parsley, curly or flat leaf, tightly packed

1/2 cup expeller-pressed olive oil

1/4 cup raw apple cider vinegar

3 medium cloves garlic, peeled

2 tablespoons fresh oregano, stems removed

1 tablespoon lemon juice, fresh-squeezed

1/2 teaspoon raw light agave

1/2 teaspoon fresh ground black pepper

1/4 teaspoon sea salt

Make dressing

1. In high-speed blender add basil, parsley, olive oil, apple cider vinegar, garlic, oregano, lemon juice, agave, and salt and pepper.  Blend on medium for about 30 seconds until herbs are broken down and sauce is almost smooth. 

Salad bowl

1. While quinoa is cooking, chop kale and massage in olive oil, lemon juice, and salt and pepper for a few minutes until kale is evenly coated and starts to soften. 

2. Place 1 cup cooked quinoa in each bowl.  Divide equal parts kale and shredded carrots over quinoa and sprinkle on pistachios and chives. Top each bowl with sliced avocado and  drizzle with a generous amount of dressing.  Enjoy!