Like I said, lots of salad

by Isobel

Popeye was on to something with the leafy greens.

Just saying…

anyway, my crisper drawer is stuffed full of kale, chard, spinach and beet greens, so I’ve been trying to use those as often as possible. Plus I have kale growing in my yard that I really need to start harvesting. This is my most recent development in the salad saga, inspired by the presence of a perfectly ripe (!!!!) avocado that appeared in the fridge and was going to go unused. (Who would do such a thing?)

Anyway, we all need to eat more green things, so maybe this will help (and besides the avocado, it’s pretty much all farmer’s market findable, so that’s an added bonus).

Warm Quinoa, Kale and Avocado Salad (serves 2)

for the salad

2 cups cooked quinoa

2 1/2 cups chopped kale

2 cups chopped broccoli florets

3 scallions, chopped

1/3 cup chopped cilantro

1 ripe avocado, cubed

for the dressing

1 1/2 Tbsp balsalmic vinegar

1 Tbsp low sodium tamari

1 tsp onion powder

3/4 tsp garlic powder

4 tsp nutritional yeast

3/4 tsp hot paprika

(1) Steam broccoli until just tender. Drain, then add kale to the pot and cover to wilt the kale leaves and keep warm. Meanwhile, prepare dressing. (2) Mix together quinoa, scallions and cilantro. If the quinoa isn’t already warm, warm it all up together. (3) Toss greens with dressing. (4) Divide quinoa mixture between two bowls. Top with vegetable mixture, and divide the avocado evenly between each dish.