Maybe you’re dreaming of spring, but where I am we just got winter back. So, here’s a last 2018 winter salad for everyone.
Yes, there’s kale–of course–with just enough quinoa to hardy it up. And citrus and dates and coconut.
Are you ready for a simple salad that will get you humming–whether it’s the middle of your workday or a late-afternoon snack?
Make this kale quinoa citrus salad for your next office gathering or potluck. Or turn it into dinner with a side of your favorite protein.
There’s nothing tricky here–just the reminder to massage that kale with the orange and lime juices and salt to soften its fibery nature.
You can also start with lacinato kale, which has a less curly and more tender leaf.
This kale quinoa salad is savory and sweet, refreshing and sustaining. Just what we need to get ready for all the gardening, bicycling, trail running and general outdoorsiness of springtime.
Kale Quinoa Salad with Citrus & Dates
- 1 bunch kale, washed and stemmed (about 5 cups) reserve stems for stir fry
- 1 navel orange, such as Cara Cara
- 1 lime
- 1/4 teaspoon fine sea salt
- 1/2 cup cooked quinoa
- 1 tablespoon avocado oil
- 1/8 teaspoon black pepper
- 8 dates, pitted and chopped
- 1/4 cup toasted flake coconut unsweetend
- Tear the kale into bite-sized pieces into a large mixing bowl. Zest the orange and the lime and set them aside. Then cut in half and squeeze one half of the orange and one half of the lime over it and sprinkle with the salt. Use your fingers to toss the kale with the citrus juices and salt while rubbing it between your fingers.
- Add the quinoa and toss to distribute it into the kale. Add the oil and pepper and toss thoroughly. Taste for seasoning and add more of the orange juice, lime juice and salt to suit your taste. It should be a balance of sweet and sour.
- Toss with the orange and lime zest, dates and coconut and taste once more before serving.