Blood Orange Avocado Quinoa & Kale Salad

• Vegetarian
• Gluten free

• Produce

  • 1 3 tablespoons fresh blood orange, fresh juice
  • 1 Avocado
  • 4 cups Kale
  • 1/4 tsp Lemon, zest
  • 3 Sunkist moro blood oranges, peeled and chopped1, medium

• Condiments

  • 1 tsp Honey
  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 2 tbsp White wine vinegar

• Nuts & Seeds

  • 3 4 cup chopped walnuts2

• Dairy

  • 5 oz Blue cheese

Found on sallysbakingaddiction.com

Description

Ingredients

• 4 cups finely chopped kale (ribs removed)
• 2 cups cooked quinoa (about 2/3 cup dry)
• 3 medium Sunkist Moro blood oranges, peeled and chopped1
• 1 avocado, peeled, cored and diced
• 5 oz blue cheese, crumbled
• 3/4 cup chopped walnuts2
• 1/3 cup olive oil
• 2 Tablespoons white wine vinegar
• 3 Tablespoons fresh blood orange juice1
• 2 Tablespoons fresh lemon juice
• 1/4 teaspoon lemon zest
• 1 teaspoon honey
• 1/4 teaspoon sea salt
• freshly ground black pepper, to taste

Directions

• Combine all of the salad ingredients into a large bowl. Sometimes I do this with my hands to really mash up that avocado and massage it into the kale leaves. For the dressing: Whisk all of the dressing ingredients together-- or use a food processor. Pour dressing over salad and toss to coat everything evenly. Sometimes I dont use ALL the dressing-- use however much youd like. Store leftover dressing in the refrigerator for up to 2 weeks. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.