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My Fave Blueberry Lemon Salad

This is a fantastic salad to bring to a potluck. I usually pre-prepare all the ingredients (except the avocado), and then assemble at the venue. It's important to finely chop the kale to keep it tender. Bonus: if the salad sits with the dressing on, it's no problem as it just improves the kale's tenderness!
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Servings: 4
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups kale, ribs removed  finely chopped/sliced
  • 1 avocado  diced
  • 1/2 cup walnuts  chopped
  • 1/2 cup blueberries
  • 1/2 cup cooked quinoa
Lemon Vinaigrette
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 lemon  zest and juice

Method
 

  1. It is great if you have quinoa leftover from another recipe to save time in assembling this recipe. If not, then you can prep remaining ingredients and dressing while quinoa cooks and cools.
  2. Place kale into salad bowl and top with remaining salad ingredients.
  3. Mix dressing ingredients in a jar and shake to combine.
  4. Pour desired amount of dressing onto salad and toss to combine. If you have leftover dressing, it will keep for a few days and can be used on another salad.

Notes

I recommend doubling this recipe for a crowd. Also, you can swap the walnuts for another type that you like and have on hand (chopped pecans or slivered almonds work well too).