Detox Kale Salad with Lemon Avocado Dressing
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
This powerhouse kale salad has some serious staying power: loaded with fiber, phytonutrients, healthy fats, and plant-protein, this vegan and gluten-free meal will give you hours of energy without weighing you down.
  • 4 cups dino (Lactino) kale, finely sliced
  • 1 cup quinoa, cooked and cooled
  • ½ cup seedless cucumber, chopped
  • 2 radishes, thinly sliced and quartered
  • 2-3 Tbsp. dry roasted almonds, chopped
  • ~4 Tbsp. Lemon Avocado Dressing
  • Lemon Avocado Dressing (makes approx. 1 cup)
  • 1 ripe avocado
  • ¼ cup olive oil
  • ¼ cup water + more if desired
  • ¼ cup fresh parsley
  • 1 garlic glove
  • 1 Meyer lemon, juiced
  • salt to taste
  1. Simmer quinoa on low for 15 minutes, 2 parts water : 1 part quinoa. Fluff with a fork, and then let cool completely.
  2. Finely slice - washed and dried - dino (Lactino) kale.
  3. In a large mixing bowl, combine kale, quinoa, cucumber and radish. Mix gently.
  4. Add enough dressing to coat lightly, approximately 4 tablespoons (add more if desired).
  5. Divide salad into two serving bowls; top with chopped almonds.
  6. Dressing: Add all ingredients to a blender or food processor; puree until smooth and creamy. Add more water for preferred consistency. Store in the fridge.
Measurements are an approximation when it comes to this salad. Add more or less kale, quinoa, cucumber, and radish. I recommend going light on the dressing as it's thick -- a little goes a long way.
Recipe by Nutrition Nut on the Run at