Quinoa, Avocado, and Raspberry Salad
Estimate, per serving
- Cal
- 310
- Protein
- 10.5g
- Carbs
- 38g
- Fat
- 14g
- Sodium
- 85mg
- Fiber
- 9.5g
Ingredients
- kalestems removed, washed, dried, chopped into bite-sized pieces
- 12 cups
- lemon juice
- 4 tbsp
- olive oil
- 4 tbsp
- agave nectar
- 4 tsp
- sea salt
- to taste
- black pepper
- to taste
- quinoacooked
- 4 cups
- raspberries
- 4 cups
- avocadopitted, flesh cut into chunks
- 2 large
Method
- 01Place kale in a large bowl. Add oil, lemon juice, agave, salt, and pepper. Massage with hands until kale is softened.
- 02Divide kale among four plates. Top each with 1/2 cup quinoa, 1/2 cup raspberries, and 1/4 of the avocado.
Fits
- Vegan
- Vegetarian
- Pescatarian
- Gluten-free
- Dairy-free
- Egg-free
- Soy-free