Baby Kale, Avocado & Red Quinoa Salad with Miso-Basil Dressing

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This recipe is from Carolina Santos-Neves; photo by Constance Weissmuller.


Also published on Medium.

Baby Kale, Avocado & Red Quinoa Salad with Miso-Basil Dressing

  • Serves: 2
  • Total Time:10 Minutes
  • Active Time:10 Minutes
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Ingredients

  • For dressing:
  • 1 tablespoon extra-virgin olive oil
  • 1 white onion, peeled and thinly sliced
  • 1 bunch basil leaves, rinsed and dried
  • 1 tablespoon white miso
  • 2 tablespoons water
  • For salad:
  • 1 cup cooked red quinoa (or any quinoa)
  • 1 5 oz container baby kale
  • ½ cup small grapefruit segments
  • 1 avocado, peeled and cubed

Directions

  1. Cook the quinoa according to manufacturer's directions.
  2. In a small saute pan, warm the olive oil over moderate heat. Add the onion and cook until caramelized, about 6 minutes.
  3. In a food processor add all ingredients for the dressing. Blend until smooth. Set aside.
  4. In a medium-sized mixing bowl, add kale, quinoa, and grapefruit. Lastly add the avocado.
  5. Drizzle with as much dressing as you’d like. Plate and enjoy!