Warm Tuscan Kale and Quinoa Salad with Avocado-Tahini Dressing
15min
15min
4
365
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Chef's Note
Massaging the kale with olive oil is a critical step. Not only does it make the raw greens incredibly tender and palatable, but it also immediately coats the cell walls of the kale with dietary lipids. This ensures that the fat-soluble Vitamin K, Vitamin A (beta-carotene), and lutein are highly bioavailable and ready for your body to absorb from the very first bite.
Tags
Ingredients
1 large bunch Tuscan kale (lacinato), stemmed and finely sliced into ribbons
2 cups Baby spinach
1/2 cup Quinoa, rinsed
1 cup Cherry tomatoes, halved
1/4 cup Toasted pumpkin seeds (pepitas)
1 whole Ripe avocado, pitted
2 tbsp Tahini (sesame paste)
3 tbsp Extra virgin olive oil
3 tbsp Fresh lemon juice
1 clove Garlic, minced
2 tbsp Warm water
to taste Salt and freshly cracked black pepper
Instructions
- 1
In a small saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 2
While the quinoa cooks, make the dressing. In a small blender or food processor, combine the flesh of the ripe avocado, tahini, 2 tablespoons of the extra virgin olive oil, lemon juice, minced garlic, and a pinch of salt. Blend until smooth, adding the warm water one tablespoon at a time to thin it to a pourable, creamy consistency.
- 3
Place the ribboned Tuscan kale in a large mixing bowl. Drizzle with the remaining 1 tablespoon of extra virgin olive oil and a pinch of salt.
- 4
Using clean hands, massage the kale firmly for 2 to 3 minutes. You will feel the leaves soften, shrink in volume, and turn a vibrant, dark green. This physical breaking down of the fibers increases digestibility and integrates the healthy fats directly into the leaves.
- 5
Add the baby spinach, warm cooked quinoa, halved cherry tomatoes, and toasted pumpkin seeds to the massaged kale.
- 6
Pour the creamy avocado-tahini dressing over the salad and toss thoroughly to ensure every leaf is evenly coated with the nutrient-unlocking fats.
- 7
Season with additional freshly cracked black pepper to taste and divide into four bowls. Serve immediately while the quinoa is still warm.
Nutrition Information (per serving)
365
9g
26g
27g
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