Kale Salad with Quinoa, Apples & Toasted Pumpkin Seeds


A powerhouse bowl of food.

1/2 avocado
The juice of a small lime (or 1/2 of a big one)
Salt, pinch or two
6 stalks of curly kale
1/2 to 1 cup cooked quinoa
1 green apple
1 scallion or green onion
1/4 to 1/2 cup toasted pumpkin seds

Cook the quinoa beforehand. Even better, next time you cook quinoa place it in a freezer safe container and freeze until the next time you want quinoa.

In a big mixing bowl, mash the avocado and squeeze in the lime juice. Add a pinch or two of salt and mix well.

Take the kale leaves off the stalk. Dice the green apple and thinly slice the scallion. Toast the pumpkin seeds in a skillet on the stovetop over a medium flame. They are ready when they start popping but watch so they don’t burn.

Place the kale into the avocado dressing mixture. Start working the dressing into the kale – massaging it – until it softens. Add the quinoa, apples, scallions and pumpkin seeds. Mix well. Serve and enjoy!

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