Kale & Quinoa Salad

(Featuring avocado oil)


My lunches mainly consist of salads (mostly Sweetgreens) YESH! This one in particular combines quinoa and greens for added benefits of fiber and protein. This salad is great alone or as a side dish. The combination of crispy bell pepper and sweet grapes makes this salad completely irresistible and leaves you craving more. Adding sunflower seeds or almonds results in even more crunch. Salt is not required in the dressing making it a great low sodium option. It’s so boss that I had it for breakfast today! I recommend that you save the dressing on the side to keep the salad fresh in the fridge for a few days. I tweaked my favorite honey dijon vinaigrette to a vegan version. Enjoy!

Lets get started on this marvelous bowl that is perfectly:







Ingredient pointers:

Grapes: Opt in for seedless red grapes to save time digging seeds. 

Red bell pepper: Organic are usually more juicy and crispy.

Quinoa: I love the tricolor for versatile colors however all quinoa is nutritionally the same so feel free to use whichever you have on hand. 

Instead of mixing in, I topped my salad at the end with sliced almonds. 

Instead of mixing in, I topped my salad at the end with sliced almonds. 

Recipe makes: 4 servings



4 cups (260 g) kale (chopped with stems removed) 

1 cup quinoa (dry)

1/2 cup red grape halves

1/2 medium red bell pepper (finely chopped)

Optional: 1/4 raw sunflower seeds or sliced raw almonds. 


1/4 cup avocado oil

1 medium lemon juiced

1 TBS agave

2 TBS dijon mustard

Optional: Dash of Himalayan salt to taste


1. In a medium saucepan, cook quinoa as per the packaging instructions. Let cool completely. 

2. In a large mixing bowl, combine chopped kale, red grape halves, finely chopped red bell pepper, and optional seeds or nuts. Mix thoroughly. Nuts or seeds can also be sprinkled on prepared salad.

3. In a small bowl, whisk together agave and dijon mustard then slowly adding avocado oil until smooth. 

4. Mix in lemon juice to the smooth mixture. 

5. Combine dressing with salad or leave salad dressing on the side and use about 2 TBS per serving. 

6. Store in the fridge for up to three days. 

Calories per serving: 

Without seeds: 370 kcal

With sunflower seeds: 405 kcal

With almonds: 410 kcal

Without dressing: 225 kcal

Dressing only ~ 2.5 TBS: 140 kcal